Thinking of making a cider and was toying with the idea of making something in the 14-18% abv range. I have used the champagne yeasts for all of my other batches and figure it would be good for this big boy.
Question is, would it be better to just get the abv up in the beginning with brown sugar and concentrate, or add extras during the fermentation to keep it steady?
I've heard of adding sugars as fermentation slows is better for the yeast, but that may be just for typical beer yeasts when you are getting above the 12%. What do you guys think?
Sent from my SAMSUNG-SM-N900A using Home Brew mobile app
Question is, would it be better to just get the abv up in the beginning with brown sugar and concentrate, or add extras during the fermentation to keep it steady?
I've heard of adding sugars as fermentation slows is better for the yeast, but that may be just for typical beer yeasts when you are getting above the 12%. What do you guys think?
Sent from my SAMSUNG-SM-N900A using Home Brew mobile app
