Qopzeep
Active Member
- Joined
- Jan 23, 2015
- Messages
- 34
- Reaction score
- 8
Hi all,
As a beginning brewer I have difficulty coming to grips with how yeast affects the alcohol and sugar level.
Currently, I'm making a cider with a yeast strain (by Arsegan) which will give me a dry cider. However, I've also purchased a yeast which is marketed as a medium sweet cider yeast. It should reach a maximum ABV of ~10% according to the package. I'm guessing that's the maximum alcohol level the yeast will tolerate before they kill themselves. So, logically, when I add enough sugars, and the yeast hit ~10%, the remaining sugar shouldn't ferment, right? Which means that I'm left with a slightly sweeter cider than when I'm fermenting with the dry cider yeast I'm using now, which is supposed to get my FG down to 0.995 (from 1.062). So, using the medium sweet yeast, I wouldn't have to sweeten the cider at bottling time. Is this correct? And can I still get some carbonation if I bottle? Or is there an increased risk of bottle bombs? I'm assuming I shouldn't prime if there are still sugars left.
Thanks!
As a beginning brewer I have difficulty coming to grips with how yeast affects the alcohol and sugar level.
Currently, I'm making a cider with a yeast strain (by Arsegan) which will give me a dry cider. However, I've also purchased a yeast which is marketed as a medium sweet cider yeast. It should reach a maximum ABV of ~10% according to the package. I'm guessing that's the maximum alcohol level the yeast will tolerate before they kill themselves. So, logically, when I add enough sugars, and the yeast hit ~10%, the remaining sugar shouldn't ferment, right? Which means that I'm left with a slightly sweeter cider than when I'm fermenting with the dry cider yeast I'm using now, which is supposed to get my FG down to 0.995 (from 1.062). So, using the medium sweet yeast, I wouldn't have to sweeten the cider at bottling time. Is this correct? And can I still get some carbonation if I bottle? Or is there an increased risk of bottle bombs? I'm assuming I shouldn't prime if there are still sugars left.
Thanks!