Timeline for How to keep sugar from fermentation and carbonization?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 19, 2012 at 23:47 | comment | added | Dale | I made a graff, based on Graham's recommendation on this board, and it did turn out very good. Not too dry, plenty of appley goodness, and not a bit beer-like. I only wish it was as easy as cider to make. I did a stovetop DME batch of wort (2 gal) and 5 gallons of Motts from megalamart. Pitched on a Belgian wit yeast cake (accidental event that turned out fine). | |
| Sep 6, 2012 at 18:35 | vote | accept | Jakub Šturc | ||
| Sep 6, 2012 at 15:05 | comment | added | GHP | Yep the sugar from the apples is nearly completed fermented, but the malt extract adds some non-fermentables. One the batch I made, the whole thing clocked in at about 6% ABV by my estimatation. You use less juice than normal for strong cider, but the malt extract keeps it from tasting 'thin'. | |
| Sep 6, 2012 at 14:36 | comment | added | mdma | It's the maltriose in the malt - it's only partly fermentable (up to 1/3 depending upon yeast strain.) | |
| Sep 6, 2012 at 14:29 | comment | added | Jakub Šturc | I like this recipe. But what stops ale yeast from eating sugar from apples? I is still same Saccharomyces cerevisiae is it? | |
| Sep 6, 2012 at 12:26 | history | answered | GHP | CC BY-SA 3.0 |