--- Jeff Renner <nerenner@umich.edu> wrote:
>>I suspect that most of that is fermented at the proper temperature, not
>>room temp.
>
>I thought the wort in question was fermented cold - on the porch until it
>got to -9C, as I recall.
yup, when it froze and i brought it indoors, as i stated.  some of the yeast survived in the non frozen high sugar content yeast solution at the bottom and continued to ferment the brew after it was brought indoors, as i said.

>>>Many home brewers have claimed for years that a high sugar wort will
>>>produce a cidery beer.  Is this perhaps your source?
>><snip>
>>Odd, I've never heard of this or encountered it myself.
>>Has anyone had a Belgian beer with flavour/scent of green apples ?  A lot
>>of Belgian beers have high OG's
>
>I meant high refined sugar, not high OG.  Like the old homebrew recipes
>someone mentioned - a can of malt extract and 5 lbs. of subag.
and refined sugars would be what ? table sugar only or candy sugar as well ?
>Jeff
>
>-=-=-=-=-
>Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner@umich.edu
>"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 
>
>
>
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