Hi
Im testing out a few recipies with this yeast and getting some good results howevr when the bottles are left for a few months the yeast is so potent that it really eats up every bit of sugar and the end product is incredibly dry. Im starting to look at some way of adding non fermentables, any suggestions or has anyone some experience of this yeast.
Curently doing a brew with some lactose sugar in it
Thanks,
P
Champagne yeast
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Pinto
- Falling off the Barstool
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Re: Champagne yeast
Saccharine....Sucralose....Stevia..... there are plenty of non-fermentable backsweetening agents out there. I personally find it easier to add backsweetening to the priming charge than try to add to the brew - but that said, it's probably no foul to add them to the brew before ferment.
Just dont forget that if you do, it'll affect the FG of the brew at the end of the fermentation, so may not be as low as you're used to.
Just dont forget that if you do, it'll affect the FG of the brew at the end of the fermentation, so may not be as low as you're used to.
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Primary 2 : Nothing
Primary 3 : None
Secondary 1 : Empty
Secondary 1 : None
DJ(1) : Nowt
DJ(2) : N'otin....
In the Keg : Nada
Conditioning : Nowt
In the bottle : Cinnamonator TC, Apple Boost Cider, Apple & Strawberry Cider
Planning : AG #5 - Galaxy Pale (re-brew) / #6 - Alco-Brau (Special Brew Clone) / #7 Something belgian...
Projects : Mini-brew (12l brew length kit) nearly ready
Join the BrewChat - open minds and adults only
- Click here-
Jocky
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Re: Champagne yeast
Isn't the point of champagne yeast precisely that - to make a very dry product?
Sorry I can't help hugely but I'd love to see some posts on what you are doing.
Sorry I can't help hugely but I'd love to see some posts on what you are doing.
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