Oh FCUK!!

[bigdave]

Thought I'd get my 1st TC of the year on... Hmmm... I might have got a teeny weeny bit carried away!...


That equates to about 27%abv!... Assuming the champagne yeast didn't die a horrible death on contact with my bonkers cider wort!!

[themadhippy]

That equates to about 27%abv

A good starting point for some applejack

[Petrovitch]

Do let us know if, when it is 'finished', you can drink this without sucking on your teeth so hard that your head splits in two

[Cpt.Frederickson]

Don't you mean around 15%? I start most of my meads around 1.120 so this is familiar territory. If it goes bone dry (1.000 or less) then you've got a little over 15.5% by my calculation.

[bigdave]

It temp corrects to 1.119 and I'd estimated a 0.900 finish. Using the rooftop brew website, that's MASSIVE.

Calculating OG-FGx0.129 is just as big.

[Cpt.Frederickson]

I use OG-FG x 134. For yours, its easier to tweak og and set fg to 0.
(1.129-1.000)x134 = 17.286%
But enough of my pedantry, hope it goes well! Champagne yeast should eat through that pretty well.

[bigdave]

I hope it's closer 17 than 25!

[WalesAles]

I hope it's closer 17 than 25!

Hello bigdave,
Can you post the recipe for this Muvva please! Sounds like a Beast!
WA

[bigdave]

15l Lidl apple nectar, 6 teabags, 4kg sugar 3-5l water.

Heat 3l of juice in a pan with teabags, cool, remove teabags & put juice in an FV.

Heat 4l of juice in a pan & add 2kg sugar. Add to FV

Heat 4l of juice in pan & add the other 2kg sugar.

Top up with remaining juice & 3-5l water, cool & pitch yeast.

[WalesAles]

15l Lidl apple nectar, 6 teabags, 4kg sugar 3-5l water.
Heat 3l of juice in a pan with teabags, cool, remove teabags & put juice in an FV.
Heat 4l of juice in a pan & add 2kg sugar. Add to FV
Heat 4l of juice in pan & add the other 2kg sugar.
Top up with remaining juice & 3-5l water, cool & pitch yeast.

Bloody Hell bigdave!
My first TC recipe off this site gave me 200gr sugar, that came out at 9%. Tooooo strong!
I have reduced it down and down to 75gr sugar to give me 5.5 - 6%. Very drinkable!
Have you got shares in Tate and Lyle? That is a Huge amount of Sugar!
Your Hydrometer must have been touching the Ceiling!
Thanks for the recipe.
WA

[bigdave]

I usually do 25ltrs and aim for 10% but thought this time would be good to go for 12-13% but forgot to account for the much shorter brew length.

[Pinto]

Since a no-sugar TC will yield a 5-6% ABV on its own..... you were making apple wine

Whatever yeast you pitched into that sugar syrup, its gonna struggle a bit - out of the ones I've tried, only the Gervin GV4 (Purple) made it to over 18% - and that was with incremental sugar additions and full nutrient support; took a loooong time too.

Young's Super Wine yeast will happily go to 12% tho

[bigdave]

I pitched Richies sparkling wine yeast and in 24hours its dropped 10 points so seems to be just about getting through it. I'm going to attempt to stop the ferment at 1.005 to keep it at around the 13-14º mark

[bigdave]

Down to 1.070 this morning.

[Dave S]

I should think 4kg sugar is going to make an extremely thin drink and 17-18% is way too high for a 'long' drink, (way too high for a wine come to that).