john west <
mail.invalid456@mail.invalid> wrote :
On 27/03/2019 13:16, john west wrote:
As a novice I'm beginning with the simplest Brew. I'm using pressed
supermarket apple juice with bread yeast.
I would like to bring the final brew to a 7% ABV. How much sugar per
litre of brew should i add near the end of the process to make this
7%
strength please ?
Would bakers yeast cope with this 7% ABV or is it worth buying a
different type of yeast ? Thanks for any advice,
Have just seen it says 11grams of sugar per 100 ml is already in the
juice at the start.
There is no good way to know since the final ABV is a function of how
well the bread yeast digests sugars. Some yeasts will have high
attenuation, some will have low, but I don't think there is any good information on how well bread yeast attenuates.
The "Hydrometer Table" here gives a sense of the potential alcohol
https://mpesgens.home.xs4all.nl/thwp/convtabl.html
and it looks like 110 g per liter would fall somewhere between 5.1 and
5.8 ABV. However, actual results can vary depending on the yeast.
Also, yeasts will work differently depending on things like the types of
sugar and temperatures, as well as other factors, including the total
amount of sugar.
Be aware too that the higher the attenuation, the drier the cider, which
can have a big effect on the flavor.
For a first try, I would recommend not trying for a specific ABV and
just go with fermenting only juice and seeing how it goes.
This looks like a pretty good resource:
https://www.homecidermaking.com
This is a recipe for straight up juice to cider:
https://www.homecidermaking.com/make-hard-cider-store-bought-cider/
They recommend Safale S-04 yeast, which you can buy online for maybe $3
to $5. That recipe uses 1/4 of a pack for a one gallon batch of cider.
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