I have a one gal brew kit, hydrometer, some yeasts and plenty of questions mulling through my mind. This is the weekend that I'm going to start my very first craft cider.
I have come across some conflicting information regarding the relationship between yeast and sugar & alcohol. If anyone has advice or a resource (online or digital preferable) that would help, I would be grateful for that information. Here's my confusion.
It was first explained that yeast has a tolerance level for alcohol and would die out when reached. Beer yeasts 4 to 6 percent, ales slightly more and wine yeasts in the 20% range. But I'm also told, seemingly in the same breath, that if there is sugar fermentation will continue unless stopped. Now on this board there are a lot of discussions stemming off this subject. From bottle carb'ing to cold crashing and heat pasteurizing to drying out the cider in the bottle if fermentation is not stopped, which would seem to contradict the alcohol tolerance theory. If the tolerance theory is true then would one not add enough sugar for the yeast to reach it's alcohol content and have enough sugar left over for the desired sweetness? And if you Bottle it at the right time there would be enough process to carbonate the bottle? If you wanted a carbonated drink.
Thanks
Beau
Please excuse this newb, for he is a newb.
I have come across some conflicting information regarding the relationship between yeast and sugar & alcohol. If anyone has advice or a resource (online or digital preferable) that would help, I would be grateful for that information. Here's my confusion.
It was first explained that yeast has a tolerance level for alcohol and would die out when reached. Beer yeasts 4 to 6 percent, ales slightly more and wine yeasts in the 20% range. But I'm also told, seemingly in the same breath, that if there is sugar fermentation will continue unless stopped. Now on this board there are a lot of discussions stemming off this subject. From bottle carb'ing to cold crashing and heat pasteurizing to drying out the cider in the bottle if fermentation is not stopped, which would seem to contradict the alcohol tolerance theory. If the tolerance theory is true then would one not add enough sugar for the yeast to reach it's alcohol content and have enough sugar left over for the desired sweetness? And if you Bottle it at the right time there would be enough process to carbonate the bottle? If you wanted a carbonated drink.
Thanks
Beau
Please excuse this newb, for he is a newb.