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8

Alcohol is the product of anaerobic respiration, the consumption of sugars by yeast. If you had access to a chemistry lab, you could measure the alcohol directly, but most calculate their alcohol by calculating the quantity of sugar that has been consumed. For the most part, this is done by comparing the OG to the FG. In other words, the OG by itself will ...


7

I don't think there's a direct relationship between ABV and perceived sweetness. Residual sugars contribute to the sweetness. One reason for this can be the use of low attenuative yeast strains either on purpose or otherwise. High gravity beers require yeasts that are tolerant of the high alcohol levels. Use of these alcohol tolerant strains can produce dry ...


5

The problem could be from temperature, alcohol tolerance and pitching rates. While the solvent character will fade with time to some degree, it can take a many months to do so and will not completely disappear. Although I can't find published figures from Fermentis, S-04 has reportedly an alcohol tolerance of 10-11% in various forums. Your 1.111 beer gives ...


5

The different strains of yeast really do affect attenuation considerably. I've had split batches of 1.055 beer coming out with FGs of 1.007 and 1.014 just from different strains of yeast. (The lower one was US-05.) I've not made a beer this big, but if I did, this is what I'd be thinking. As OG increases, FG increases faster since the yeast have a harder ...


5

I don't think you need a "different type" of yeast for this. In addition, I've found t hat using yeasts other than beer yeast can give you strange flavors that you don't really want. The key here is going to be to pitch a large quantity of healthy yeast. I'd make a 5 gal. batch of a 1.040-50 beer and use the entire slurry from it for your stout. Keep the ...


2

Well, theoretically you can add any kind of yeast to any kind of grape extract and, provided conditions are sanitary, you don't get an infection, and you give it enough time to ferment, you will have a wine of some sort. Unfortunately, it probably won't be very good. In fact, it will probably be horrible. To make drinkable wine will require proper juice, ...


1

To Exactly answer your questions: Is it possible, Does anyone know the process? Yes, you would have to ferment some wine then add a very high ABV% of Alcohol, acquired, paid or distilled by another means. Example ratio: 300ml of 10% wine + 700ml of 80% spirit = 59%ABV How much yeast, should I use in the grape juice? Go for 1 tsp per gallon(4.5L). can I ...



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