[Elfsea] Attn Brewers and vintners

[Jane Sitton]

I'll forward this to the LR list.  I don't have any reference books at hand
to even begin a search for an answer for you; perhaps someone on the LR list
can address your concerns.  My guess is that you should limit the amount of
sugar to just what was available in the fruit if you want a lower alcohol
content.  If you are using apples, go for a more tart choice.  If, however,
you want it really strong, then feed the yeast as much as they can handle,
and use a sweet apple.  Personally, I like hard cider, whereas I don't like
the taste of ales/stouts/beers, etc.  So if you are making hard cider for
people who imbibe "frou-frou" drinks, cider would be a better choice than
any sort of beer.  Champagne yeast and other wine yeasts could be employed
to advantage in this.

And Elfsea Moot is sooner than Loch Ruadh Populace, so if I can't make it
over to Arabella's on Saturday, perhaps you could bring them to Elfsea Moot,
where I'm certain the remaining bottles would be snapped up quickly.

Madelina

-----Original Message-----
From: Synrik [mailto:synrik at earthlink.net]
Sent: Wednesday, February 20, 2002 2:50 PM
To: elfsea at ansteorra.org
Subject: Re: [Elfsea] Attn Brewers and vintners


I only need 5 cases of Wine bottles to top off my stoke for the coming
months or so.  If there is more than that, then I'll drop them off at LR
Moot or where ever.

I probably need to get on the LR List, but do you know anyone who has had
some experience with extra high gravity yeast?  I'm contemplating a batch of
really hard cider and I know that the yeast won't die out till about 26-28%
alc. vol., but I was interested in the change in flavor over conventional
lager/stout yeast.  So far, I've never really gotten a good answer.

--------  Gustave



Jane Sitton wrote:

> You seem to need them sooner.  I will defer to Synrik.
>
> Madelina