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Is your goal in high gravity beers to make it lighter bodied? Adding enzymes after fermentation will accomplish this, but it will take time (like you said) and it will not lead to any more alcohol production. Might I suggest a more popular and proven alternative to using enzymes to thin your high gravity beer: mash at a lower temperature (or conduct a step ...


At this point in the process, you're pretty much committed to letting the ferment continue to completion. With fruit wine, the usual course of action is to add meta-bisulphite to the juice or pulp, and leave it for 24 hours before adding the yeast. The sulphite reduces the activity of wild yeasts and bacteria, giving the brewer's yeast a head start. If the ...

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