I was wondering if anyone has ever tried making the Dragon's Blood (or Skeeter Pee) recipe with a lower ABV?
I thought I remember seeing a calculator that would tell you the estimated OG based on the fruit/sugar elements added in your recipe - but can't seem to find it now.
I am thinking if I cut the sugar in half, the Alcohol potential will be reduced (not quite in half because of the fruit).
So, has anyone tried to cut back the ABV, was it successful or does that mess with the Yeasties being able to deal with the acid of the lemon?
-Brian
I thought I remember seeing a calculator that would tell you the estimated OG based on the fruit/sugar elements added in your recipe - but can't seem to find it now.
I am thinking if I cut the sugar in half, the Alcohol potential will be reduced (not quite in half because of the fruit).
So, has anyone tried to cut back the ABV, was it successful or does that mess with the Yeasties being able to deal with the acid of the lemon?
-Brian