Hello everybody,
I'm new here, posting for my first time. I'm getting ready to bottle a Maple Porter that has been ageing for about 1.5 years in a tank with oak added. The alcohol content is around 13% abv. I would really like to bottle condition this, however I'm not sure how much yeast I would need to add to get it to carbonate. I also worry that the alcohol is too high to even support yeast. I replaced the water in the initial brew with Maple Sap that had been condensed down a bit, so it's a very dry beer. My sister owns a winery and recommended using a champagne yeast, as it does well in a higher alcohol beverage, but I don't want to forsake the porter style. One option I have is to brew a fresh batch and blend them before bottling, in hopes that it would condition in the bottle, but once again I don't know if the alcohol would kill off the yeast too soon. Any advice would be greatly appreciated. Thanks!
I'm new here, posting for my first time. I'm getting ready to bottle a Maple Porter that has been ageing for about 1.5 years in a tank with oak added. The alcohol content is around 13% abv. I would really like to bottle condition this, however I'm not sure how much yeast I would need to add to get it to carbonate. I also worry that the alcohol is too high to even support yeast. I replaced the water in the initial brew with Maple Sap that had been condensed down a bit, so it's a very dry beer. My sister owns a winery and recommended using a champagne yeast, as it does well in a higher alcohol beverage, but I don't want to forsake the porter style. One option I have is to brew a fresh batch and blend them before bottling, in hopes that it would condition in the bottle, but once again I don't know if the alcohol would kill off the yeast too soon. Any advice would be greatly appreciated. Thanks!
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