Mope
Member
Good Morning,
My name is Matt and I am a novice brewer from the suburbs of Chicago, IL. I was introduced to the hobby via CraigTube and after 2 successful and rather powerful batches, I am now working on a mead and a stronger cider. I have had about 2 years of food science experience as well as maybe a year of chemistry. My areas of interest are in emulsions, hardiness of yeast, and everything lactobacilli. The question I am asking now is "Can you make a hard cider exceeding 20% ABV? What kind of nutrients are needed? At what point does the yeast die, and what kind of yeast will survive this highly alcoholic/acidic environment?
Other than that, I am a hardcore drinker with many hobbies, especially motorized cycles of all kinds and ham/CB radio. who feels that if I can make my own brew, savor it and its effects while learning something, then I have come out way ahead of the game. It is a pleasure meeting all of you.
My name is Matt and I am a novice brewer from the suburbs of Chicago, IL. I was introduced to the hobby via CraigTube and after 2 successful and rather powerful batches, I am now working on a mead and a stronger cider. I have had about 2 years of food science experience as well as maybe a year of chemistry. My areas of interest are in emulsions, hardiness of yeast, and everything lactobacilli. The question I am asking now is "Can you make a hard cider exceeding 20% ABV? What kind of nutrients are needed? At what point does the yeast die, and what kind of yeast will survive this highly alcoholic/acidic environment?
Other than that, I am a hardcore drinker with many hobbies, especially motorized cycles of all kinds and ham/CB radio. who feels that if I can make my own brew, savor it and its effects while learning something, then I have come out way ahead of the game. It is a pleasure meeting all of you.
