hist-brewing: Syrup feeding frenzy

Eylat Poliner allotta at earthlink.net
Tue Jun 15 19:25:11 PDT 1999


What you are proposing is similar to sake brewing.  slowly increasing the
available sugar so the yeast doesn't crap out after only 12 - 14% abv.

Mark

John Purdy wrote:

> Good gentles,
>
> I have a thought I'd like to bounce off y'all.  Tell me what you think, OK?
>
> As I understand a yeast can be pushed beyond (or to?) its normal maximum
> alcohol level by feeding it slowly instead of all at once.  I've heard/seen
> this
> referred to as syrup feeding.
>
> Questions :
>
> 1)      Does this effect overall attenuation? (sweet/dry factor)
> 2)      Is it best to syrup feed during vigorous fermentation, after peak
> activity or when?
>
> My idea is to use candi sugar, lump sugar or crystallized honey in the
> fermentor, depending
> on the brew, and was wondering when to add it and how useful it would be.
> Does anybody
> know of this being done?  I thought the lump or candi sugar would go right
> in the secondary
> so the agitation of the fermentation would help dissolve it in the beer.
> Then it seemed
> reasonable to put a piece of crystallized honey in an aging mead to eke out
> a couple more
> points and have a sweet finish.  (Yes, I like mine sweeter than most.  I
> also like the surprise
> factor for other people...they don't realize the kick!  Most people are hard
> pressed to consume
> that much of my mead again.)
>
> I thank you all in advance for any wisdom or theories.
> Mongo
>
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