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Too Much Sugar?

Hi, Folks! New here, hoping someone will share some things I don't have answers for, like, some recipes call for sugar added as well as malt.

How does one know how much sugar would produce alcohol to point where yeast dies, with sugar still remaining, making for sweet beer (ugh!)?

This would be something one needs to know in advance, as once fermenting begins, you really don't want to mess with the stuff until it's done, right?

Thanks for the ideas!   imp

 

It depends on the yeast.  Some yeasts can withstand alcohol up to and above 20%...others will croak out around 10%.......

You need to be able to calculate gravity points for whatever you add as a fermentable, including straight sugars, and converted sugars from malted grains. 

What recipe are looking at in particular?  Chances are someone would not post a recipe that would use so much sugar you'd have crap in the end, but it could happen.  Homebrewers are generanlly nice to each other, except for fly spargers.  No one likes fly spargers....just kidding there!!  smile

 

Thanks, ricka! If using established beer brewing yeast, it would seem unreasonable that anyone had developed one to live up to 20%.

My thoughts are, how can one know in advance, while cooking, how much max. sugar can be used before getting into dead yeast territory?   imp

 

You shouldn't just add sugar to recipe to up the alcohol %.  If a recipe calls for added sugar, it's probably been calculated for.  There a few styles that consist of 20-30% sugar.  Of course, everything you put in a mash comes out a sugar, converted but still a sugar...

I know of one Super High Alcohol yeast, that can handle up to 25%....I don't what kind of character it would gibve though, and I think it's used as secondary yeast addition to boost dying yeast within a super high gravity brew.....

 

These high alcohol yeasts, are they a fairly recent development? I recall the 20% wines, years back, sherry, muscatel, port, had alcohol added to get it up that high.  imp

 

I think they are fairly recent..........Check out the White Labs site for more info...I think it is WLP099...

Edit: WLP099 is correct.  A Yahoo search will give you the direct link to their page on it....

 

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