Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Massive Strength Hard Cider
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Old 11-05-2010, 03:04 AM   #61
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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, 04:10 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, 04:27 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.

Originally Posted by Remmy
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