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Sasper

Sasper

NewBee
Registered Member
Mar 19, 2009
219
0
0
When working with a high gravity braggot, one in the 13-15% potential alcohol range, should one aerate to the 1/3 sugar break? Follow a scheduled nutrient addition? Begin with an ale yeast to offer esters, and finish it with a neutral wine yeast like a champagne yeast?
Thanks!
 
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