Hello,
Rather than merely dumping a load of apple juice in an FV and bunging yeast on top, I have been experimenting with some proper "recipes" recently.
Today's was a fruit TC aiming for about 7% ABV. However, I think I miscalculated the additional sugar as, upon taking an SG reading it was 1061 which, if brewed out to dry, is going to give me 8% (if my calculations are correct!). OK, it's within tolerance maybe, but I also want to carbonate and the priming sugar is going to make it stronger still?
My normal approach would be to allow it to brew out to dry, batch prime and back-sweeten then bottle.
Should I instead bottle before primary is complete? Would this allow secondary fermentation to carb up the bottles? At what SG would you bottle if you were to do it this way?
If i leave it and then batch prime I'm also concerned about the yeats coping with the increased alcohol levels? I used a "standard" Homebrew Online cider yeast.
What other options might there be? If I'm priming with about 6g sugar per 500ml do you think it would make a noticeable difference to the ABV?
Does this all make sense? Am I talking rubbish? What would you advise?
Cheers
NICK
Rather than merely dumping a load of apple juice in an FV and bunging yeast on top, I have been experimenting with some proper "recipes" recently.
Today's was a fruit TC aiming for about 7% ABV. However, I think I miscalculated the additional sugar as, upon taking an SG reading it was 1061 which, if brewed out to dry, is going to give me 8% (if my calculations are correct!). OK, it's within tolerance maybe, but I also want to carbonate and the priming sugar is going to make it stronger still?
My normal approach would be to allow it to brew out to dry, batch prime and back-sweeten then bottle.
Should I instead bottle before primary is complete? Would this allow secondary fermentation to carb up the bottles? At what SG would you bottle if you were to do it this way?
If i leave it and then batch prime I'm also concerned about the yeats coping with the increased alcohol levels? I used a "standard" Homebrew Online cider yeast.
What other options might there be? If I'm priming with about 6g sugar per 500ml do you think it would make a noticeable difference to the ABV?
Does this all make sense? Am I talking rubbish? What would you advise?
Cheers
NICK