zadamxtr
Well-Known Member
So I have always used something like a wine or champagne yeast, which can tolerate alcohol well past the point where my brew gets to, so to carbonate I just add a bit mroe sugar.
However that got me thinking... If I were to try something like an Ale yeast to keep some of the sugar in there, surely that would mean that the carbonation wont work since the alcohol content is already too high for the yeast to ferment any more?
However that got me thinking... If I were to try something like an Ale yeast to keep some of the sugar in there, surely that would mean that the carbonation wont work since the alcohol content is already too high for the yeast to ferment any more?