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Old 10-21-2008, 12:14 AM   #11
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One more point - adding more sugar with boost alcohol levels TO A POINT. Eventually, the alcohol content will get high enough to kill the yeast then it stops there. When I make mead (14%-16% ABV) I have to use champagne yeast as it will survive in higher alcohol contents before dying.

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Old 10-21-2008, 12:42 AM   #12
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Quote:
Originally Posted by YooperBrew View Post
One pound of corn sugar will give you around 1% ABV boost, DME will give you approx .85% of a boost.

One pound won't matter much, but good beer is all about balance. You want to balance the ABV, the hops, and the malt to give a nice tasting beer.
One pound of corn sugar may just thin the body a bit and make it a bit drier, so it won't be much out of balance. As the others said, too much will cause it to be dry and cidery. A pound of DME won't make much difference either, but it would have more body and not finish as dry. Any more than a pound of either might require some tweaking of the entire recipe, so you can acheive a good balance.
Hmm, balance...

So, 1/2 LB of corn sugar and 1/2 LB of DME.

One thins and one adds body, both add ABV.
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Old 10-21-2008, 12:46 AM   #13
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Quote:
Originally Posted by Cpt_Kirks View Post
Hmm, balance...

So, 1/2 LB of corn sugar and 1/2 LB of DME.

One thins and one adds body, both add ABV.
I guess I never thought of that- but the DME provides some flavor as well!
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