Aróchito
Active Member
- Joined
- Apr 24, 2019
- Messages
- 28
- Reaction score
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Hello folks,
Not sure why, but after following the same recipe (with a different yeast with high abv potential and different brand of juice) I made a weaker cider than I would have liked. My guess is 2-3%abv (as I didn't take a gravity reading) when last time the same recipe ended up closer to 12abv.
My goal is to use champagne yeast and to add the same amount of sugar as before-- 2lbs/5 gal.
Will also be adding 9lbs honey to the other 5 gallons of cider-- so 1 cider, 1 cyser.
As I am adding yeast and more sugar to albeit weak alcohol, is there anything I should be aware of as far as re-brewing already made alcohol? Never done this before.
Thanks in advance.
Not sure why, but after following the same recipe (with a different yeast with high abv potential and different brand of juice) I made a weaker cider than I would have liked. My guess is 2-3%abv (as I didn't take a gravity reading) when last time the same recipe ended up closer to 12abv.
My goal is to use champagne yeast and to add the same amount of sugar as before-- 2lbs/5 gal.
Will also be adding 9lbs honey to the other 5 gallons of cider-- so 1 cider, 1 cyser.
As I am adding yeast and more sugar to albeit weak alcohol, is there anything I should be aware of as far as re-brewing already made alcohol? Never done this before.
Thanks in advance.