23% ??? I guess 2012 will be the Christmas that nobody remembers!
You better have some of that world record yeast for 29%!
I made some 9-10% cider and aged it about 9 years. A good chunk of it got put in a punch bowl with some fresh cider. I was called a few names the next day by friends that couldn't taste the booze.
I'm surprised you watered down the cider at 2:1. Won't you end up with sugar water and a taste of apple in it?
My last cider was all cider and I added just 2 lbs of sugar. 9 lbs is a LOT of sugar for a 3 gallon batch, but 23% is pretty high too. Since the yeast will die out before the sugar is all gone does this make the finished product sweet?
If the yeast craps out before the sugar is gone- it will be sweet. Specific yeast types will, under normal conditions, give dryer or sweeter product, but this aint normal conditions! I'd love to try it... after it's aged a good while. High abv stuff like that needs a long time to mellow out the side product flavors.
You better have some of that world record yeast for 29%!
I made some 9-10% cider and aged it about 9 years. A good chunk of it got put in a punch bowl with some fresh cider. I was called a few names the next day by friends that couldn't taste the booze.
I think you would have to "accidentally" freeze it and "accidentally" remove the ice to get to 29%...and maybe even "accidentally" freeze it again.
It say 23 not 29 if that makes a diffrance?
It say 23 not 29 if that makes a diffrance?
I would think that high you would have to start distilling it.
Gary