Carbonation dilemma...
I made some whiskey base a while ago that was about 14% and due to fermenter constraints, ended up putting a small amount back into the boiler, adding some hops and making a high alcohol beer from it. I used a yeast that was meant to ferment to 23% but it didn't even ferment dry, leaving a fair amount of residual sugar.
Question is...how do I naturally carbonate this in the bottle...?
Am thinking of building up a rescue yeast and drip feeding it some of the beer every day to get it acclimatised to the alcohol and then mixing it all together and bottling.....
Then seeing how many bottles explode :)
Question is...how do I naturally carbonate this in the bottle...?
Am thinking of building up a rescue yeast and drip feeding it some of the beer every day to get it acclimatised to the alcohol and then mixing it all together and bottling.....
Then seeing how many bottles explode :)
Replies to This Discussion
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Permalink Reply by JoKing on
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Did you boil hops into it? Or was it like a dry hopping?
I might suggest some Champange Yeast: specifically Saccharomyces Bayannus. That stuff will do a great job of taking care of any sugars. I would also wait until the other yeast is mostly out of suspension when you do this too. Anoother thing to consider would be drying it out with the bayannus in a fermentor (say a Demijohn with an airlock). I've done this in the past - and that Bayannus can get all the way down to 100% attenuation! More likely in your case 90% as you won't be re-oxygenating the wort...
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