Controlling Alcohol Levels

[jkent1978]

I recently made a 2 gallon batch of cyser with a OG of 1.128 and pitched 1 packet of D-47 (rehydrated w/ GoFerm) and used SNA up to 50% sugar.

Ingredients as follows:
-4lbs wildflower
-27 C. or 1.668 Gallons Cider
-.5lb Brown Sugar
-1/4 C. raisins

From using hightest's calculator and knowing that D-47 has a yeast tolerance of ~14% my aniticipated final gravity was 1.013.

After 7 days I took a reading and I was at 1.006 and still showing signs of fermentation. Any thoughts? Just "really hungry" yeast??

 

[MedsenFey]

Apple juice often helps yeast go past their usual expected ABV tolerance. In Cysers seeing D47 go to 16% ABV is not uncommon. If you want to keep the ABV down, starting with a lower gravity and then stabilizing and backsweetening allow you to have more control.

Medsen

 

[jkent1978]

Thanks for the reply...this is helpful to know! Having had the opportunity to have a few different commercial cysers lately it begs the next question...

when intending to hit say 13% or 14% ABV on a consistent basis are the commercial meaderies fermenting to ~1.000 and backsweetening or are they fermenting to the yeast's tolerance

 

[roadymi]

My guess would be they backsweeten to their desired sweetness. I would think even on a commercial scale that it would be to difficult to contain the yeast to such a set standard.