Big Cider Issue

[slipperypick]

So. On Saturday I made a batch of cider. Last year's recipe was :
15 qts organic apple juice
1 gal pure NH Grade B Maple Syrup

I can't remember what yeast I used, and I can't find my notes.

The result was tasty, lightly sweet and low in alcohol, about 3.8 abv. I was hoping this time around to boost the alcohol content but retain some of that light sweetness. So I added 2 lbs of corn sugar, and used Nottingham dry yeast (never used before).

My OG was a whopping 1.126. Holy Crap!!! The Nottingham was already hydrated and the brew stores would be closed by the time I could get to them... So I pitched, and it is now bubbling pretty happily in my basement.

I've never had a gravity higher than 1.080, so I'm a little flummoxed. What's going to happen? Will an ale yeast be able to ferment that amount of sugar?

We shall see. If anyone has any thoughts on this, I'd appreciate hearing them.

 

[Jrod]

I'd say keep an eye on the SG. If it's dropping then you are ok but I have a feeling the Notty might have a hard time finishing it off. Which might be ok if it tastes fine when it finishes. Otherwise you may have to pitch a starter of champagne yeast or something later to finish it off.

Let it bubble away and see where you end up just keep an eye on it.

 

[slipperypick]

One thing has been on my mind about that very situation: Is it okay to pitch a different yeast into a partially fermented brew? Will there be off flavors or weird taste issues?

 

[Jrod]

There are alot of people who have pitched multiple strains at different times trying to capture part of the flavors from both yeasts.

Champagne yeast is pretty neutral and I don't think you would end up with any strange flavors.

The only problem I would forsee is if the notty got the alcohol content up pretty high then the next yeast would get quite a shock from the alcohol and I would think at a minimum you would want a decent sized starter.

If you are really concerned you could just wait a few days and pitch the champagne yeast before the ABV climbs too high.

I've not run into this problem myself but I would think someone on here can chime in.

 

[commonsenseman]

I betcha Nottingham will keep chugging along for a while. Both Nottingham & S-04 have easily gone past 10% for me in my Braggots.

With that high of a gravity though, I wouldn't be surprised if it ended up pretty sweet almost no-matter what you do. As jrod said, it's pretty hard to get a new yeast going in a high alcohol environment. You could try using a high-alcohol strain & build up a acclimated starter if it stops too sweet for you. Something like EC-1118 might work.