That's right, 2
yeasts in 1
The idea being that beer yeast are fast and apparently do ok in high OG brews and that champagne yeast can make it into the 19% - 20% ABV Apfelwein
that I want to make.
I ground apples (Braeburn
apples) into a pulp and strained to yield a reasonable quantity of juice. I added enough sugar to raise the OG to 1.142
(approx. 19% expected ABV) on the assumption that the FG will be ~0.995
to yield an Apfelwein of approx. 20% ABV
. To effect the fermentation I added Ale yeast and champagne yeast
. Right now after six days the SG records as being 1.060 which means I have 11% ABV in 6 days
and also means that the ale yeast ought to be crapping out about now.
I did a 14% ABV a while ago and it's awesome, hence the high ABV experimentation
I'll post updates in another week.