Gusizhuo
Well-Known Member
I am new to this hobby/art/science and I don't entirely understand how fermentation time, yeast, and alcohol content are related. I am yet to attempt my first batch, but in going over different recipes I would like to try 'some day' I became a little confused on this. Let me lay down what I think I know and then we can work from there.
Alcohol content is based largely on the quantity of sugars used and on the type of yeast chosen. As yeast changes sugars to alcohol it would seem to follow that more initial sugar would mean more alcohol later on. And, of course, a yeast must be chosen that can handle a sufficiently high alcohol content when shooting for more alcoholic final products. I made this inference in reading a recipe for pretty standard Pale Ale (the first batch I intend to start within the next couple weeks) and another for higher alcohol content Barley wine. The Barley wine calls for nearly double the sugar that the PA calls for.
Now, something that eludes me is how to determine how long exactly to ferment ones brew. It would seem to me fermentation is done when its done, when there really isn't much sugar left to convert to alcohol. But recipes seems to have this already worked out. For the PA recipe mentioned above, it says within 8-14 days the fermentation should be finished. However the Barley Wine recipe lists fermentation time cryptically as 7 months. Why does it take only 8-14 days to hit 4% and a full 7 months to hit 10-12%?
I am also curious on this point because the second batch I intend to work on is some kind of mead. I would like to start this shortly after I start the Pale Ale and I am shooting for somewhere around 10-15%. But how exactly to hit that is beyond me. I guess that should just mean more initial honey (but how much?) and more fermentation time (but how long?). I read somewhere good high alcohol mead like that takes 4-12 months, but that is a pretty big range.
Finally, I have also run into "double fermentation" in reading about higher content brews. What exactly is double fermentation? Is it related somehow to my questions above?
Thank you for your time, I would appreciate any advice you veterans out there could give a pre-novice like myself.
Alcohol content is based largely on the quantity of sugars used and on the type of yeast chosen. As yeast changes sugars to alcohol it would seem to follow that more initial sugar would mean more alcohol later on. And, of course, a yeast must be chosen that can handle a sufficiently high alcohol content when shooting for more alcoholic final products. I made this inference in reading a recipe for pretty standard Pale Ale (the first batch I intend to start within the next couple weeks) and another for higher alcohol content Barley wine. The Barley wine calls for nearly double the sugar that the PA calls for.
Now, something that eludes me is how to determine how long exactly to ferment ones brew. It would seem to me fermentation is done when its done, when there really isn't much sugar left to convert to alcohol. But recipes seems to have this already worked out. For the PA recipe mentioned above, it says within 8-14 days the fermentation should be finished. However the Barley Wine recipe lists fermentation time cryptically as 7 months. Why does it take only 8-14 days to hit 4% and a full 7 months to hit 10-12%?
I am also curious on this point because the second batch I intend to work on is some kind of mead. I would like to start this shortly after I start the Pale Ale and I am shooting for somewhere around 10-15%. But how exactly to hit that is beyond me. I guess that should just mean more initial honey (but how much?) and more fermentation time (but how long?). I read somewhere good high alcohol mead like that takes 4-12 months, but that is a pretty big range.
Finally, I have also run into "double fermentation" in reading about higher content brews. What exactly is double fermentation? Is it related somehow to my questions above?
Thank you for your time, I would appreciate any advice you veterans out there could give a pre-novice like myself.