01-07-2011, 04:55 PM
If it's sweet, not all the sugar is being fermented, so there are 3 solutions
- ferment longer, so there's more time to convert sugar to alcohol
- start with less sugar, so there's less left over when the yeast reaches it's full potential
- some combination of the above
If you want to make sure the alcohol content remains the same (or nearly so) I'd reduce the added sugar
by about 20% next batch and see how you like that.
- ferment longer, so there's more time to convert sugar to alcohol
- start with less sugar, so there's less left over when the yeast reaches it's full potential
- some combination of the above
If you want to make sure the alcohol content remains the same (or nearly so) I'd reduce the added sugar
by about 20% next batch and see how you like that.