Fermentables + High abv

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HansBlix

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This is my first time making cider. Due to some peer pressure I am am making a HARD cider, 5 gallons (bulk fermentation in corny), shooting for an abv of 12-14% +. I am using unpasturized cider from my local orchard. First can anyone recommend a strain of yeast that is not as harsh/dry as champagne yeast but can tolerate a high abv yet compliment a cider? I have seen Nottingham thrown around alot.

I am considering back sweetening (which I am somewhat against, I am more of a purist) down the road due to the high alcohol content. I understand this is where AJ concentrate comes into play but I was going to add either brown sugar or organic concentrate to raise alcohol content. My question is this. Considering the high abv and the fact that I am really riding this fermentation out until its done will I be able to taste the difference in using brown sugar vs a concentrate if I add this as an adjunct during primary or will this just turn to alcohol and ferment out leaving no noticeable difference? Also what quantity am I looking for per gallon for brown sugar vs concentrate?

On a side note I think I am way more excited to go harvest some local wild yeast from this orchard and do a simple, clean hard cider than this monster I am creating.
 
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