Aphelwine screwed up. Will this be terrible?

[Theblindguy]

Ok so I was out of town and decided to have my friend start a batch of Aphelwine for me. He has helped me brew before so I thought this would be easy for him. So I gave him simple instructions..5 gal of apple juice, 2lbs of corn sugar and add champagne yeast. Well he thought the 4lb bag of corn sugar that i left on the counter was a 2lb bag. (since I do so many kits with all the ingrediants measured out beforehand he just dumped it all in thinking this was the case.) Also instead of using the champagne yeast I left he just used some regular Ale yeast.


So how bad will this be?

 

[quickerNu]

What yeast strain is it and what is it's alcohol tolerance?

 

[Bobby_M]

I'm sure it will be fine but I'd chuck the champagne yeast in when you get a chance. I'd give this batch 2 months in the fermenter though to let the extra alcohol mellow a bit just like you would for a mead or big beer.

 

[quickerNu]

I would definately still add the montrachet. I guess I would be worried about the ale yeast slowing wayy down in so much alcohol and never getting to final gravity. Maybe it will taste a bit different, but my main worry would be getting that much sugar fermented out before bottling- you don't want any bombs.

 

[Brett0424]

As long as the yeast strain can handle the gravity it will just be higher alcohol and sweeter with more body. Higher alcohol means more aging time is needed too. Ale yeasts generally ferment around 75% of the sugars. Personally I like sweet, high alcohol cider so I think it'll be fine. Just depends on what yeast was used and what type of cider you like.

 

[Theblindguy]

Thanks guys!

Yeah. I will add the yeast this weekend when I can make it to my LHBS. I guess waiting a few days wont hurt much. I am a bit worried though because I have yet to see any bubbling in my blow-off for this one yet. Ill be patient and hope that this turns out.