Any homebrewers?

fireblade900

fireblade900

fireblade900

Associate
Joined
23 Nov 2005
Posts
512
Location
Stoke on Trent
I started brewing about 2 months ago and decided to make some lager tonight only a bit stronger than what it said on the mix (4.5-5%). I reduced the water from 23 litres (40 pints) down to what I think is 24 pints (around 17 litres) as well as adding a bit more sugar, well 500g more sugar, and have left it to ferment.

I have done it this way as this is what I have read on how to make cider stronger and thought it would be the same or should I have done it differently?

What results can I expect?
 
You'll definitely produce more alcohol by volume (ABV) by reducing the water and increasing the sugar, but you're going to get a very nasty product in the end.

You'll want to add more fermentable sugars, which I will do with grains or malt extract (DME). For example, a Stout has about twice the amount of grains as an ale. Then you should double the starter yeasties so it really can get going. Once the sugars are turned to alcohol, it will start to kill off the yeast. So the more you have the better. There is also certain types of yeast that can live in the high alcoholic beers.

Oh, and a lager just doesn't seem to be the proper beer to try and get alcohol from. Just not enough fermentable sugars in it from the start. Find yourself a Scottish Ale kit or something.
 
reducing the fluid and upping the sugar will give a stronger end result, up to a point. but you've got to keep in mind that the yeast can only survive within a range of conditions, and once the alcohol content gets too high it will die.

hence there is a limit to how strong you can go with this method.

haven't brewed myself in years. used to do it a lot, but got a bit bored in the end with the general lack of day to day involvement. it was always a lot of effort to start it off, a bit of effort half way through and then a lot of work at the end bottling, but nothing to do (except watch it) for the weeks in between.

strangely i did get more enjoyment out of doing the wine, and i never drank the stuff. used to like making it out wierd ingredients, banana, tea, marmalade...
 
going to taste nasty..

Better way is just to add more sugar rather than reduce water. At least that way your not making it taste really strong as well.

Depends what yeast you have to what strength you can get. Diffrent yeast have diffrent alchole tollarences.
 
You must log in or register to reply here.
Back
Top Bottom