natnov
Well-Known Member
Ok, I made some cider, I used a wine yeast....ooops
It is more dry than I wanted. I was looking to back sweeten it and I bottle so that is tough. I was curious if it is possible to kill the yeast and sweeten then introduce a much less efficient or alcohol tolerant yeast to carbonate? I read somewhere that yeast die around 110 degrees F, when does alcohol really start to boil off? If you raised the temp similar to pasturizing and killed the yeast but didn't boil off the alcohol couldn't you then sweeten and add some yeast that wouldn't be able to consume all the sweetener? Any ideas besides Splenda are appreciated.
I think I may just carbonate the crap out of it and enjoy the dry bubbly nature....but it wasn't my original goal....live and learn.
Nate
It is more dry than I wanted. I was looking to back sweeten it and I bottle so that is tough. I was curious if it is possible to kill the yeast and sweeten then introduce a much less efficient or alcohol tolerant yeast to carbonate? I read somewhere that yeast die around 110 degrees F, when does alcohol really start to boil off? If you raised the temp similar to pasturizing and killed the yeast but didn't boil off the alcohol couldn't you then sweeten and add some yeast that wouldn't be able to consume all the sweetener? Any ideas besides Splenda are appreciated.
I think I may just carbonate the crap out of it and enjoy the dry bubbly nature....but it wasn't my original goal....live and learn.
Nate