![]() Most of the time when step-feeding, you end up with something strong and sweet enough to cover anything like that, but there's always the risk. The closer you get to the end of the yeast's alcohol tolerance, the more stressed the yeast will be so the slower it will get and the more likely it will be to throw off flavours or odours as it struggles to survive in an environment that's getting more and more toxic. Because, you know, yeast.Īnd as usual, there are risks with step-feeding. Step feeding will end it with a residual sugar level within the range you set, but the alcohol level could be anywhere between a few percent below the lowest expected rating and a few percent above the highest expected rating. actually, if you want a predetermined alcohol content, then you will predetermine your alcohol content by using a specific amount of honey, ferment it dry, and then to prevent any further change in the alcohol level, stabilizing and backsweetening is the way to go. If you just want a particular residual sugar for taste, go conservative, ferment dry, stabilize and backsweeten to taste.Įven just measuring the finishing SG you're not going to be as accurate as you'd like, you can still end up with small amounts of sugar present in a must below 1.000 because of the ethanol. If you want a residual sugar and the yeast maxxed out for alcohol percent, step-feeding is your friend. the yeast haven't read the package and don't always stop where the lab says they're supposed to, and starting with a really high SG is not going to get you a really high alcohol content because it's too hard on the yeast.īy all means calculate out the amount of honey you'd need and use that in a batch so you know how much alcohol you'll have at the end of it all, but if you add it all up front (especially something like 1.169), your yeast are not going to be at their best and will probably poop out early and leave you with something way sweeter than anticipated. ![]()
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