Originally Posted by embreedow
I was wondering, is it going to finish way too dry and "rocket fuely" to drink a couple weeks after its done? If it is, do I back sweeten or let it age, and how long to age if I need to age it?
champagne yeast can supposedly hit 20% ABV.
2LBS of table sugar per gallon is more than the yeast can conert to sugar so there is residual sweetness left when it is done fermenting.
( read that as "don't back sweeten" )
aging is a matter of personal prefference.
the rocket fuely or `hotness` as some call it decreases with age.
it is much better imho serverd COLD and ice cubes work well if you have no means of chilling this.
Best to make a huge amount of it and let some age while drinking on the rest of it.
let your tastebuds be your guide.
You may like it better aged for 3 months,you might not like it any better.
There's only 1 way to find out.