If it were easy, I’d be doing it.
I just checked and the website says they use two Sam Adams proprietary yeasts, but that’s it.
This article states Champagne yeast; this one says an ale and Champagne yeast. It seems pretty much all the cites I can find agree that it’s an ale yeast combined with a Champagne yeast.
Anyhow, here’s an ale yeast that’s supposed to be good up to 25%. Never used it, and I have no idea how difficult or easy it is to get a beer that high, but the comments seem to indicate some folks having no issues with getting 20% ABV brews out of it with a good starter.
Well, I’ll just have to brew a barleywine next.
Well, it’s illegal, but there’s a ton of websites out there willing to tell you how and sell you the gear to do it. Seems like the ATFE isn’t really interested unless you try to sell it.
Another option, you might be able to trade for other beers you might like here:
27% is very impressive, I’ve used turbo and got high but not that high!
I might try that…
I’ll drink to that.
I’ll that to drink!
Or cider; apple juice ferments quite nicely as long as it doesn’t contain any preservatives.
Thanks!
Whiskey and beer start from the same stuff. Barley, corn, rye, wheat. The only serious difference I know of between commercially available beer and distiller’s beer (what whiskey starts as) is that they don’t add hops to the distiller’s beer since there’s no need for the preservative action of hops. Couldn’t say exactly what that would do for the flavor, but I won’t automatically dismiss it. Could be interesting.
For a second there, I thought: “No, thanks, I don’t really want sweet drinks”. But then I realized that there’s probably not gonna be a whole lot of sugar left once we hit 20% or so. I’ve got two fermenters, I may try that as well, maybe even throw some hops in there to make things interesting.
I’ve played around with freshly picked hops, putting a bud into my beer. I never thought to make an infusion with vodka or grain, though. Hmmm…
Are you insane?
That’s a great way to ruin 5 gallons of cider. Hops have no business in cider making. It will also take a good deal longer than you are used to to get a clear, stable product. The keys are: let it sit in secondary until absolutely clear, then wait another month, and hit the batch with a can of frozen apple juice concentrate just before bottling.
I’m gonna have to say I’m wholly unqualified to comment on my sanity.
But is wanting to hop a cider evidence one way or the other? I dunno, I’m not the only one to think of it: hopped cider is almost a trend. Why not have a twinge of pine, lemon and grapefruit in your cider? It seems like a tasty idea to me, especially if we’re going to be converting most of the sugar to alcohol.
Blech.
But then, the most popular beer in America is Bud Light, which just goes to show you can never underestimate the total lack of taste of the American public.
It will certainly be interesting, but I’d prefer to try a single glass demijohn (1 gallon) first. I’ve tried adding other fruit to cider and my mum has won local awards for her wines (although she has the benefit of living in one place).
I’ve found you can even just use an empty 1.5 liter water bottle, a liter of grape/apple juice, some yeast (wine, champagne, turbo or even, at a pinch, bread), oak chippings, yeast nutrient, tannin and an inch of sugar to make hooch. None of them were particularly tasty but you do what you can in certain circumstances; no booze shops in much of the Middle East but the shops have the grape and apple juices next to the bread yeast. Go figure.
Well, your experience isn’t entirely unique. From Ken Burns’ documentary on Prohibition, I learned that grape juice concentrate was sold with very specific instructions telling you that you shouldn’t combine it with yeast, and store it for a while in a cool, dark place. Otherwise, you’d end up with wine instead of wholesome grape juice. 
All said, I’ve made some very good beers at home, and my brother’s done some truly great ciders that could hammer your nail in a pint using champagne yeast. If there’s no prohibition on importing good yeast to where you’re at, grab some! Most suppliers will ship it with a cold pack, so it’s likely to survive the trip. Despite how Americans behave about hops, I believe the yeast is only secondary to the sugars you’re feeding it when it comes to the taste of your favorite libation.
In making barleywine, I had to repitch the yeast when it got to about 8.5%. The second batch made it to around 11%. Then I repitched with champagne yeast, and it all died out well before it hit my target of 18%. I cannot imagine 27%.
[quote=“Gary “Wombat” Robson, post:34, topic:667354”]
In making barleywine, I had to repitch the yeast when it got to about 8.5%. The second batch made it to around 11%. Then I repitched with champagne yeast, and it all died out well before it hit my target of 18%. I cannot imagine 27%.
[/QUOTE]
Did you add oxygen at any of the re-pitchings? If not, you wouldn’t get any reproduction from your yeast from subsequent additions so you’d have to add a fuckton of yeast cells.
I’ve fermented mead up to 24% with no repitching of yeast. The trick isn’t to add more yeast, it’s to add your fermentables in stages.
I didn’t add oxygen (except what was already in the pitch). How would you go about doing that? An O2 bubbler in the wort?