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3answers
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How do I make grape wine at 60%ABV, that tastes good?

Its my first time. I want to make some wine. Please tell me how I increase my wines alcohol percentage around 60%. Is it possible, Does anyone know the process? How much yeast, should I use in the ...
1
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2answers
304 views

Which is the superior air-lock liquid: Vodka or Star-San?

I've had a life-long fancy for using vodka to clean sanitize and naturally use it in my air-lock. Given that it is only 40%, however, and I live in California where pure grain alcohol is illegal, ...
4
votes
1answer
167 views

How to prevent solventy/overly alcoholic flavors?

I'm a moderately experienced homebrewer, and recently I've been making a lot of imperial stouts--variations on the same recipe, hoping to dial it in. Decently strong ones: my OG is usually around ...
4
votes
1answer
131 views

Estimating final alcohol by Original Gravity

Is it possible to estimate final alcohol value from the orginal gravity of the wort? Is apparent attenutaion involved in the estimation? I guess if I know OG and FG this is the answer. What if FG is ...
4
votes
2answers
1k views

Yeast for very high gravity (1.138) stout

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
1
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2answers
382 views

At what alcohol level does alcohol start to contribute sweetness?

I'm working on a little project of my own regarding beer balance and I've got a lot of theories. One of the questions I haven't yet answered is how alcohol impacts balance after it gets to a ...