Aces High Bulletin Board
General Forums => The O' Club => Topic started by: airbumba on February 12, 2006, 08:41:52 PM
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Hey :
Once again I seek the infinite wisdom of the O club, this time in homebrewing.
It's been a while since I've brewed, but the price has forced a return to the hobby / biz. I have a Chianti and a Reisling on the go now, along with two Nut Brown Ales and one American Ale.
My question is, i want to try and make some 20% schnapp kinda stuff, peach or pear maybe. I hear with attention to temp you can attain almost 18% with a standard champaign yeast , ( say a Levelin 1118), but has anyone ever tried Turbo yeast? I read about it online , and it seems it'll go to 20% and maybe 22%, but it seems it's for alcohol only, just sugars no fruit. I'm curious.
If anyone knows more about this Turbo Yeast, or a good way to attain high percentage, any and all info will sure be appreciated.
Thanks.
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You could probably save a lot of money by just stocking up on MadDog from your local 7-11.
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Bumba...
I make mead, personally. My research has indicated that, while you can find the 'extreme' alcohol-tolerant yeasts, they may not give you a sutable taste in the end product. Natural yeasts die at a concentration much lower than 22% (IIRC...13-15%??). The super-yeasts will survive, but get some input as to flavors and overtones before you dive in. Might tast pretty bad.
Honestly? I'd brew a more main-line high-alc brew...say 13-15%...for Brandy try a honey- or fruit-based wine base, then distill it! Schnapps/Brandy at home!
There are a bunch of excellent resources, plans and price lists online...and you can build a still and experiment with the concentrations you can achieve. I've done it before with a simple, stove-top rig I cobbled together.
**DISCLAIMER** Distilling alcohol is illegal in the US. Distilling water, or conducting simple experiments for informational pruposes is not. Just don't try selling the results!
Send me a PM, and I might be able to email the manual I have, which is very informative.
Good Luck!