- Aug 25, 2008
- Reaction score
How much maltodextrin does it take to make an appreciable difference in maltiness in five gallons?
You should go for it, It has been a great journey for me.CR said:I've thought a lot about doing something like this trying to get my alcohol up to oh say 16 or 18 percent.
The first ferments would be to the extinction of the beer yeasts ( due to alcohol production) whose flavor I'd want and then the rest of the sugar conversion would be done by adding a neutral Champagne yeast which can go to 18% alcohol.
Down side to that of course is all the alcohol.