Hi all,
Ive been trying to figure out for a while how to strengthen or on the other hand make my brews weeker, including wine and liquores.
The reason for this was because i brewed a stout and lager at the same time. The stout was much stronger than the lager (I had mis-calculated the sugar!!). I could drink as much of the lager as I wanted but with the stout it was 4 pints and I was a mess talking gibberish, falling asleep in the middle of the floor etc you know how it goes.
I have been told recently and have even seen it advertised that if you add more sugar before the initial fermentation takes place you will get a stronger beer etc.
For instance if you add no sugar to a lager kit you will get around 2.5-2.9% ABV
1kg sugar u get around 4.6-5.2%abv and if you add 3kg u get around 8.8 -9.3%abv.
Now is there any truth in this and have you lot tried and tested it.... what are the results?
Happy brewing all
Ive been trying to figure out for a while how to strengthen or on the other hand make my brews weeker, including wine and liquores.
The reason for this was because i brewed a stout and lager at the same time. The stout was much stronger than the lager (I had mis-calculated the sugar!!). I could drink as much of the lager as I wanted but with the stout it was 4 pints and I was a mess talking gibberish, falling asleep in the middle of the floor etc you know how it goes.
I have been told recently and have even seen it advertised that if you add more sugar before the initial fermentation takes place you will get a stronger beer etc.
For instance if you add no sugar to a lager kit you will get around 2.5-2.9% ABV
1kg sugar u get around 4.6-5.2%abv and if you add 3kg u get around 8.8 -9.3%abv.
Now is there any truth in this and have you lot tried and tested it.... what are the results?
Happy brewing all