shafferpilot
Well-Known Member
Ok, as a long time beer brewing member of this forum, I have absolutely no doubt that this has been both brought up and discussed before. As usual, I can't get the search to find the info I am looking for.
I would like to get a bunch of apples, press them, strain the juice, boil the juice down to elevate the sugar and flavor concentration. Use a very low tolerance, low attenuation yeast to ferment it, so the yeast poops out while leaving a reasonably predictable amount of leftover sugar.
This way, there is no need to backsweeten with nasty fake sugar products, bleh.
There is no fear of bottle bombs.
The apple flavor is not secondary to tart dry-ness.
Extreme apple flavor compared to boosting alcohol with corn sugar.
So, what makes this not work? What is the lowest tolerance, lowest attenuating yeast? Does boiling apple juice screw it up?
I would like to get a bunch of apples, press them, strain the juice, boil the juice down to elevate the sugar and flavor concentration. Use a very low tolerance, low attenuation yeast to ferment it, so the yeast poops out while leaving a reasonably predictable amount of leftover sugar.
This way, there is no need to backsweeten with nasty fake sugar products, bleh.
There is no fear of bottle bombs.
The apple flavor is not secondary to tart dry-ness.
Extreme apple flavor compared to boosting alcohol with corn sugar.
So, what makes this not work? What is the lowest tolerance, lowest attenuating yeast? Does boiling apple juice screw it up?