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Old 11-05-2010, 03:04 AM   #61
BoomerCreek
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Tokay yeast is supposed to go higher than 18%. For very high sugar Russian wines? Not sure though because I have never used it. Vierka makes it.


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Old 09-30-2011, 07:09 PM   #62
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I know this keeps bouncing back up from the dead but I'm curious if it ever became drinkable...


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Old 09-30-2011, 11:03 PM   #63
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All of the ingredients from your "edited grocery list" combined ... my figures are ...
1.140 OG
17.9% ABV if fermented to 0.998

Total Volume ... 6.14 gallons

5 gallons juice at SG 1.050 ... 10% sugar content
8 lbs brown sugar (volume 73oz)... assuming 100% fermentability even with the molasses in it
5 lbs honey (volume 53oz) ... assuming 79%
2 lbs black molasses (volume 21oz)... assuming 50%
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Old 01-20-2013, 03:10 AM   #64
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if you really want to understand what it takes to get yeast up to the 20%+ level look at this article guy wrote about making a 120 min ipa with an OG of 1.200 http://www.homebrewchef.com/120minuteIPArecipe.html for a high octane yeast just look at WLP099 - super high gravity yeast. this stuff is touted to handle up to 25% alcohol. I've never used this yeast before but plan too soon. if it works that would make it more effective than even alcotec
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Old 01-20-2013, 03:27 AM   #65
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I did a hard cider that finished at 16%. Apple juice + table sugar, distillers yeast, and twice the recommended dosages of yeast nutrient and yeast energizer. It took about 4 months for it to be drinkable. Time to FG was only about 8 days. I don't have the gravity info anymore, just some cider bottles with the abv on it.

I also did a blueberry wine that ended up at 18.7%. 1 quart blueberry juice + table sugar to 1.160. It was a 1 gallon batch. Same distillers yeast, same nutrient additions. FG was 1.020. That batch went skunky, a couple of pennies and some degassing fixed that though. That took about 2 months to be drinkable. Fermentation time was 15 days to FG.

I don't have any temperature control equipment.

It seems to me this could end up drinkable.

EDIT: I did the cider in August and the wine in October. So the ambient temperature would have been around 85 for the cider, and 75 for the wine.


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