sancupanza
Member
Hi all,
I think I fermented a batch to be around 18% ABV by mistake..
It was a mix of whole grain, liquid malt, candy sugar, and white sugar; no boil, cold hopped batch. Bottle carbonated with 10-12 gr/litre cane sugar.
Initial gravity was 1130 and final gravity is 998 (effect of extra alpha amylase I used I guess).
It took full three weeks to fully ferment at 17-20 degrees C.
My question is, how is it possible for the yeast strain (Belgian tripel) to handle this much alcohol? The specs said 6-9% ABV. I used 2 liters of liquid yeast from the previous batch, which I had started with 10gr dry yeast.
Is there anything wrong here? It tastes very bitter and too strong alcohol, but overall pretty good
Thanks!
I think I fermented a batch to be around 18% ABV by mistake..
It was a mix of whole grain, liquid malt, candy sugar, and white sugar; no boil, cold hopped batch. Bottle carbonated with 10-12 gr/litre cane sugar.
Initial gravity was 1130 and final gravity is 998 (effect of extra alpha amylase I used I guess).
It took full three weeks to fully ferment at 17-20 degrees C.
My question is, how is it possible for the yeast strain (Belgian tripel) to handle this much alcohol? The specs said 6-9% ABV. I used 2 liters of liquid yeast from the previous batch, which I had started with 10gr dry yeast.
Is there anything wrong here? It tastes very bitter and too strong alcohol, but overall pretty good
Thanks!