Personal91
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i will defo be testing this soon with 2 batches of TC , 1 DJ with only white sugar and 1 only with honey for sugars
increasing ABV after fermentation has started?
- Thread starter Braufather
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i will defo be testing this soon with 2 batches of TC , 1 DJ with only white sugar and 1 only with honey for sugars
Benjamin_B
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I want to make a barley wine soon -- and you need to get your OG up to 1090 range, which involves adding about 1 kg of honey to 20L or so.
Personal91
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keep us posted, I haven't made a wine from fruit yet so would be interested to hear how you do it and how it turns out
Braufather
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Ok so didn't do anything in the end. I was hoping the gravity might drop enough to give acceptable strength. Didn't really happen ended on 1012. , so with 0G 1038 that 3.4%
Actually tastes quite nice but maybe a bit thin. Can I add some sugar now to get it to a respectable 4%. Or maybe mix with some vodka with espresso before racking to give it a twist-anyone done that?
Actually tastes quite nice but maybe a bit thin. Can I add some sugar now to get it to a respectable 4%. Or maybe mix with some vodka with espresso before racking to give it a twist-anyone done that?
Personal91
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What yeast did you use again ?
Braufather
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White labs liquid Irish ale, and made a starter too as was expecting higher OG!
Personal91
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i cant say i know that yeast - so my first question is what temps does the yeast like
what temp did you make your starter at + what was the average temp of your brew while brewing?
Braufather
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Fermented at 19 degrees as directed and been kept there . Starter was at room temperature.
Braufather
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could i maybe add some add coffee liquour when racking? would that work? turn it into a coffee stout?
Braufather
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so thats what i am going to do. bought a bottle of Kahlua last night and am going to use it as priming sugar.
BeerCat
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That yeast for me normally finishes at 1010 unless i add any crystal etc. Its a good idea to keep some spray malt handy in case you miss your SG.
