Yeast for higher Alcohol% - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Yeast for higher Alcohol%

Thread Tools
Old 12-25-2011, 07:31 PM   #21
Dec 2011
Cape Coral, Florida
Posts: 76

Originally Posted by Pickled_Pepper View Post
Please post your results if you find something. Everything I've read says that if you take it down to around 1.000 or basically strips the apple flavor and you end up with a white wine-ish taste. I always use Notty and it only drops to around 1.008 (or so). I've never made apfelwein, so I dunno what that tastes like.

Most apple juices seem to start around 1.050 with no sugar added and even if it goes bone dry it will only be around 7% ABV. When you add additional fermentables to boost ABV wouldn't you start to introduce additional flavors other than apple? Not that there's anything wrong with that.
I will post as i try the ones mentioned,i'm going to do 1 gallon batches first to get a taste. If they end up to much like a white wine i will be back sweetening them since i don't really care for wine much. Either way i will post my findings,i'm going to start a few of them next week after the xmas rush is over and i get my current batch switched over to secondary.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pasteurization--Higher OG vs. Backsweetening ciderlover Cider Forum 3 05-05-2011 02:04 AM
No sugar added higher ABV mediaman Cider Forum 10 03-24-2011 01:04 PM
Yeast Attenuation, Alcohol Tolerance, Gravity, Bottle Carbing benjamin123 Cider Forum 4 03-01-2010 01:08 PM
No Alcohol!!??? skibumhenry9 Cider Forum 8 11-28-2009 04:49 PM
Deliberately Surpassing Yeast Alcohol Tolerance coldrice Cider Forum 4 11-17-2008 05:42 PM

Forum Jump