I fermented a cider which started out at 1.052 and ended at 1.000. That's a whopping 6.8% ABV.
The scary thing is, it tastes like soda. It's good stuff made out of whole foods organic unfiltered apple juice, but drinking 2 pints is like drinking 4 normal beers, or so it feels since it hits you so fast.
Why does this stuff ferment out like this (I usually make beer and end in the 10s) and is there a way to stop it from getting this strong? I had to sorbate and backsweeten this stuff.
I used S04. It was actually kind of a weird ferment, it ended up sticking at 1.016 @ 64 degrees. I ended up raising it to 68 degrees and I added some DAP and yeast nutrient and stirred, then it went crazy and gave me this crunk juice. I would have preferred it to have stopped around 1.010.
The scary thing is, it tastes like soda. It's good stuff made out of whole foods organic unfiltered apple juice, but drinking 2 pints is like drinking 4 normal beers, or so it feels since it hits you so fast.
Why does this stuff ferment out like this (I usually make beer and end in the 10s) and is there a way to stop it from getting this strong? I had to sorbate and backsweeten this stuff.
I used S04. It was actually kind of a weird ferment, it ended up sticking at 1.016 @ 64 degrees. I ended up raising it to 68 degrees and I added some DAP and yeast nutrient and stirred, then it went crazy and gave me this crunk juice. I would have preferred it to have stopped around 1.010.