The Booze Thread

[Eagaholic]

Youngs double chocolate has bee a favorite of mine for a long time. I like their line. I haven't seen their Old Nick barley wine style ale (I think it's called) in at least a couple of years but good for a change of pace. Have to be in the mood the the >7 % alcohol.

[Eagaholic]

I suspect it's difficult to get a higher ABV into cider for some reason.  I'm not a chemistry guy though, so I'd have to have someone explain it to me.

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

[Diomedes]

Thanks Sus.

[Diomedes]

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

I'd imagine apples are loaded with sugar.

[Rome]

Dio... if you like Guinness try a Black Velvet (Magner's & Guinness).

It's ridiculous.

[Diomedes]

Hmm...never done that.  I've had a Black & Tan of course.  Sounds...interesting.

[Rome]

Yep.  That's a good word for it.  I can't drink ten of them but mixing one in here and there is refreshing.

[Seabiscuit36]

I suspect it's difficult to get a higher ABV into cider for some reason.  I'm not a chemistry guy though, so I'd have to have someone explain it to me.

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

I think the max they can get on Cider drinks is like 14% to 17% based on a conversation I had with a home brewer at an Iron Hill Brew contest a few years back.  Guy had some ridiculous homemade cider, said its a pain to get cider even to 10%, and it involves freezing, then scraping off the water that freezes. 

[Eagaholic]

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

I'd imagine apples are loaded with sugar.

They have a good bit of sugar but not nearly as much as grapes can get, especially if they are effected by a mold called botrytis which draws out the water content of the grapes and leaves the sugars very concentrated, which is why wine can naturally reach alcohol concentrations of > 18%. I have a bottle of wine that is about 30% residual sugar which means the grapes were probably 5 or 6 times as sweet as apples.

[Eagaholic]

I suspect it's difficult to get a higher ABV into cider for some reason.  I'm not a chemistry guy though, so I'd have to have someone explain it to me.

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

I think the max they can get on Cider drinks is like 14% to 17% based on a conversation I had with a home brewer at an Iron Hill Brew contest a few years back.  Guy had some ridiculous homemade cider, said its a pain to get cider even to 10%, and it involves freezing, then scraping off the water that freezes. 

That makes sense since freezing it and removing the ice is essenatialy removing  water and leaving the alcohol more concentrated, but the alcohol wouldn't get that high just from fermentation.

[phattymatty]

bar down the street from me is owned by the mcfaddens group...they've always brought a fairly decent philly crowd for games but are currently turning into a full fledged philly bar. all philly sports, a whole separate room, etc. i'm going to be bartending that room for a bunch of flyers games this year if anyone happens to be in dc.

[Zanshin]

I suspect it's difficult to get a higher ABV into cider for some reason.  I'm not a chemistry guy though, so I'd have to have someone explain it to me.

Alcohol comes from the fermentation of sugar so the more sugar fermented the greater the alcohol. I'm guessing there just isn't enough sugar in apples or pears to convert into over 5 or 6 %, or what ever they max out at (though sometimes sugar is added to give a boost. In wine making it is called chaptalization if the grapes are too lame on their own).

I think the max they can get on Cider drinks is like 14% to 17% based on a conversation I had with a home brewer at an Iron Hill Brew contest a few years back.  Guy had some ridiculous homemade cider, said its a pain to get cider even to 10%, and it involves freezing, then scraping off the water that freezes. 

He drinks a cider drink, he drinks a vodka drink. He drinks a whiskey drink, he drinks a lager drink...he sings the songs that remind him of the good times, he sings a song that reminds him of the better times.....

Yeah, thanks for that.

[Sgt PSN]

You twisted the 1st line a bit. I'd like to knock you down for doing that but you'll probably just get up again.

[Zanshin]

I decided that it wasn't worth the trouble of looking it up. I didn't know you were a Chumbawumba purist.

[Sgt PSN]

I thought everyone was.