haltwolf
Member
- Joined
- May 27, 2015
- Messages
- 8
- Reaction score
- 0
Forgive me if these are repeat questions, if they are feel free to link to where it is. I did about 7 hours of researching and found no concise answer.
How do companies like angry orchard or woodchuck end up with a gravity of around 1.020 to 1.030?
Do they start at a gravity around 1.068 and force stop the fermentation at the target gravity of 1.030? If they do how do they stop the fermentation? Is it stopped with a bunch of sulfite and sorbate, filtering, cold crashing or simply picking a yeast that will stop at 5% alcohol?
Or
Do they start at around the gravity of 1.050 and let it ferment completely dry and then back sweeten to 1.030? Of they do it this way then why do it this way vs the above method, since it would cost more money to back sweeten.
Thanks for your time and help! I hope one of you can answer my questions
How do companies like angry orchard or woodchuck end up with a gravity of around 1.020 to 1.030?
Do they start at a gravity around 1.068 and force stop the fermentation at the target gravity of 1.030? If they do how do they stop the fermentation? Is it stopped with a bunch of sulfite and sorbate, filtering, cold crashing or simply picking a yeast that will stop at 5% alcohol?
Or
Do they start at around the gravity of 1.050 and let it ferment completely dry and then back sweeten to 1.030? Of they do it this way then why do it this way vs the above method, since it would cost more money to back sweeten.
Thanks for your time and help! I hope one of you can answer my questions