18%abv
- Thread starter T_Baggins
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
hopmonster2189
Well-Known Member
If sucrose is 46 ppg, say you added 3.4 lbs to 1 gal, thatd give you a grav of 46x3.4= 157. If sucrose is 90% fermentable (that's my estimate I don't know the real value) so that gives 141x.131 = 18.5% abv. Its just algebra
OP
OP
T_Baggins
Well-Known Member
- Joined
- Apr 2, 2013
- Messages
- 822
- Reaction score
- 87
I'm making some wine and I want it as boozie as possible
Jeepaholic
Well-Known Member
I have to ask, what yeast do you plan to use? also what technique for adding sugar? high ABV brews are not as easy as they sound.
OP
OP
T_Baggins
Well-Known Member
- Joined
- Apr 2, 2013
- Messages
- 822
- Reaction score
- 87
I have EC-1118, I din't know there was any "technique" to adding sugar. Don't most of us just dump it in? Well, I have heard of adding some now and more later. What technique would be best for high ABVs?
If increasing alcohol is the goal, why not just add clean flavored Vodka before bottling?
Fermented Sugar Water might not taste very clean...
Fermented Sugar Water might not taste very clean...
Contaminate is not a fair word. Wine cannot be made to 18.5% alcohol. To reach that level, extra alcohol- grain alcohol (such as a clean flavored vodka), are typically added. This is how very famous beverages such as port and brandy are made.
You can ferment sugar and water into alcohol, but it will have lots of volatile chemicals in it which will tast horrible. It would need to be carbon filtered to remove those flavors, which in essence is= vodka.
You can ferment sugar and water into alcohol, but it will have lots of volatile chemicals in it which will tast horrible. It would need to be carbon filtered to remove those flavors, which in essence is= vodka.
ChshreCat
Well-Known Member
Hate to break it to ya, but sugar and water doesn't make wine.
Clann
Well-Known Member
I have a muscadine wine that hit 17% without any trouble. I did use a blend of montrachet and champagne yeast though.
OP
OP
T_Baggins
Well-Known Member
- Joined
- Apr 2, 2013
- Messages
- 822
- Reaction score
- 87
Hate to break it to ya, but apparently NO one read what's in the ()s at the beginning of this thread. I do admit I could have stated the question more clearly or rephrased it. AnyHoooo... I have the answers I was looking for.
