arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
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First of all, if you start with a high ABV(alcohol by volume) wine, you are going to give up a tremendous amount of taste. I think Wade refered to this as " the very essence of the fruit". Try to keep it around 12% more or less.
We refer to anything higher as rocket fuel, and that is by no means to say it is wrong.
I have suceesfully fermented skeeter pee to 18%. But I started that high intentionally.
I use the Red Star yeasts, Premier Cuvee or Champangne yeasts, for these high ABV wines. Other yeast manufacturers offer equivelants, but not all yeasts are created equal and some will laugh at a high starting ABV.
Others may disagree, but I ALWAYS use a starter. Basically allowing your yeast(whichever you are using), a chance to develop. This is nothing more then using a bit of your original must and pitching the yeast into it and slowly add a bit of must over the course of a day or so.
Then you have a vibrant yeast colony. Than add this to your batch.
I have also used the same yeasts to revive a stuck fermentation.
We refer to anything higher as rocket fuel, and that is by no means to say it is wrong.
I have suceesfully fermented skeeter pee to 18%. But I started that high intentionally.
I use the Red Star yeasts, Premier Cuvee or Champangne yeasts, for these high ABV wines. Other yeast manufacturers offer equivelants, but not all yeasts are created equal and some will laugh at a high starting ABV.
Others may disagree, but I ALWAYS use a starter. Basically allowing your yeast(whichever you are using), a chance to develop. This is nothing more then using a bit of your original must and pitching the yeast into it and slowly add a bit of must over the course of a day or so.
Then you have a vibrant yeast colony. Than add this to your batch.
I have also used the same yeasts to revive a stuck fermentation.
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