mrkstel
Well-Known Member
Dry, i.e, like sec in wine, is called thus, because all the avalible sugars have been converted to alcohol. Windsor will ferment up to 8+% ABV. With a s.g. of 1.055 alcohol potential is only 6%. Try increasing the sugars so you have some left after fermentation.
leeinwa
Lee,
Yes I understand that if I were to increase the fermentables to exceed the tolerance of the yeast, some sugars will remain. However, I'd rather not have 9% ABV beer. Hence, why I designed this beer at 1.055. If I understand correctly, in the case of barley malt the wort consists of fermentable and nonfermentable sugars. After fermentation, the latter remain and give the beer body and a slightly sweet flavor (to be balanced by hops). It seems to me that chestnut wort lacks these nonfermentables. Which allows the yeast to metabolize all the sugars in a lower gravity beer, leaving no other sugars at the end for body and sweetness. Am I correct in this thinking? Is there anything we can add to the wort to compensate for this? Possibly maltodextrin or lactose. The malto I added improved the body but did little for the flavor. I assume lactose would help with that. Am I on the right track here?
Sorry, I got a little wordy there.