RLosli
Member
I have a 1-1/2 gallon batch of what I think would be considered “apple cider mead”. I took a 1 gallon batch hard cider recipe that I have used before and added 2 quarts of honey too it. The problem I’m assuming that I’m gonna run into is that I will hit the alcohol tolerance for the yeast log before all the sugar is consumed. If I am correct then that would mean that when I add the bottling sugar there will already be too much alcohol, meaning it will not carbonate the bottles.
I used a wine yeast that has an alcohol tolerance of 12-13%.
Original gravity 1.142
I have not taken the final gravity yet but based on the alcohol tolerance I’m guessing 1.041-1.055
My first question, am I correct in assuming that it will not carbonate as is?
Second, instead of adding bottling sugar could I dilute the alcohol content by adding water? There for allowing the yeast to consume the sugar that was left over from the fermentation.
Third, if I dilute the alcohol content should I use water, apple juice or something else? If something els then what?
Fourth, if I dilute the alcohol with water (or whatever I end up using) how much should I add, so that I get good carbonation but also don’t blow up any bottles?
(It’s a 1-1/2 gallon batch)
Or is there something entirely different that I should do?
(I don’t have access to a keg or any other method of forcing carbonation that I know of)
I used a wine yeast that has an alcohol tolerance of 12-13%.
Original gravity 1.142
I have not taken the final gravity yet but based on the alcohol tolerance I’m guessing 1.041-1.055
My first question, am I correct in assuming that it will not carbonate as is?
Second, instead of adding bottling sugar could I dilute the alcohol content by adding water? There for allowing the yeast to consume the sugar that was left over from the fermentation.
Third, if I dilute the alcohol content should I use water, apple juice or something else? If something els then what?
Fourth, if I dilute the alcohol with water (or whatever I end up using) how much should I add, so that I get good carbonation but also don’t blow up any bottles?
(It’s a 1-1/2 gallon batch)
Or is there something entirely different that I should do?
(I don’t have access to a keg or any other method of forcing carbonation that I know of)