[TheForge] Hard Cider

[Mark A. Pesetsky]

The more fermentables you add (sugar) the more alcohol you will produce. When we brew we always add more than the required amount and always aim for 11% or better...

Mark

________________________________________
From: theforge-bounces at mailman.qth.net [theforge-bounces at mailman.qth.net] on behalf of Cheryl Brimson [cbrimson at me.com]
Sent: Saturday, October 23, 2010 4:44 PM
To: TheForge at mailman.qth.net
Subject: Re: [TheForge] Hard Cider

Some years back, a friend of mine used to brew up a drink using fermented fruit and juice.  He found that after he added extra sugar to the fermentation process and drained off the final product that by putting it into containers and putting it in his freezer overnight, that what he wound up with was like an ice.  He tried squeezing it out in cheesecloth and at my suggestion tried putting the slush into a salad spinner.  What he wound up with after all this was a product he estimated was about 30% alcohol by volume or about 60 proof.  It stayed smooth to the taste but packed a pretty good punch
John Brimson
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