Bryant RedHawk wrote:Do take a sample and use an alcoholmeter to find out what the new dilution reads alcohol content wise so you will know if your yeast is still viable.
Unless you are using a distiller's or Winemaker's yeast with a high alcohol tolerance, you may have already reached the point of yeast kill.
If that's the case, you will need to re-pitch the yeast. If it hasn't gotten to the upper tolerance levels yet, you should be good to go.
William Bronson wrote: Just curious,as a Permie,but in the absence of refined sugar,honey,maple syrup etc,could one just cook down the juice to increase the percentage of sugar? Prior to the pitching of the yeast of course.
Iron Angel wrote:Can you use brown sugar in place of white? In wine.