Increasing Alcohol volume

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How can I increase the alcohol volume of my beer?



Re: Increasing Alcohol volume
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Add more sugar to your recipe.  Additional sugar will ferment to produce
more alcohol.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Increasing Alcohol volume
David M. Taylor wrote:
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I used to do that as the kits here yield about 4% alcohol.  However, too
much sugar was giving me a cidery taste.  The solution was to buy an
additional sugar mixed with malt.  So I was adding 1KG of  sugar and 1KG of
sugar/malt.  Quite a difference, my desire was to bring the alcohol up to
about 5.5% which is normal for the store bought beer I used to drink.

http://www.muntons.com/homebeer/other-products/misc_enhancer.asp
RT




Re: Increasing Alcohol volume
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FYI.... I use the term sugar loosely here..... you can use any kind of sugar
you like, whether it be regular table sugar, candy sugar, corn sugar, malt
extract, honey, maple syrup, corn syrup..... whatever you like.  Except for
lactose (which is unfermentable), sugar is sugar is sugar.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Increasing Alcohol volume
On Sun, 6 Feb 2005 07:01:24 -0600, "David M. Taylor"

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Ferment some malt extract.  Ferment some table sugar.  Taste each.

Sugar is not sugar when it comes to brewing.

Re: Increasing Alcohol volume
And Mr Wizard says:  Sugar is sugar even at its molecular level.  I doth
quote again....

http://sci-toys.com/ingredients/sugars.html
The added body and flavor that DME gives is from UNFERMENTABLE sugars.
Sorry I have to side with Dave on this one...

Kent

Here's a real question to to wax intellectually on, whats the difference
between brewing coffee and brewing beer!!???

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Re: Increasing Alcohol volume
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If you've already got a good recipe and you're just trying to kick up the
alcohol a few notches, sugar is sugar.  Add more sugar of whatever kind, and
you end up with more alcohol (and more CO2).  Sure, malt extract might taste
slightly better or give you better mouthfeel or whatever, but for producing
alcohol, ounce for ounce, table sugar or corn sugar would be more efficient
if you're just adding it to an already decent recipe.
CxHxOx --> H5C2OH + CO2 + H2O

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Increasing Alcohol volume
Add more malt to it. (DME)  Use a light malt if you are trying to reach
the same color as the original recipe.
Cheers
Mike

Richard & Lisa-Jane wrote:

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Re: Increasing Alcohol volume
said in alt.beer.home-brewing:

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Unless the original recipe was for a darker ale. :)

Adding plain sugar, as Dave Taylor suggested, results in a higher
alcohol, very "thin" ale.  Ferment some sugar - with no malt - to see
what it actually adds to the ale.  Sparkling water with a dash of
vodka is easier.

Re: Increasing Alcohol volume
rmrodway@hypermax.net.au says...
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Not sure if you like fruit flavors. I once did a Pale Ale Strawberry and
a Pale Ale Rasberry. With each I put in a jar of Polanar All Fruit in
the appropriate flavor. Adds suggars bringing up the alcohol and
bringing up the flavor. The fruit was in addition to all the called for
ingredients including flavored syrup from the beer supply store.

Bchbound

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