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Stock Chainsaws do not suck!
- Local time
- 12:47 AM
- User ID
- 19702
- Joined
- Oct 12, 2021
- Messages
- 6,978
- Reaction score
- 39,662
- Location
- East, TN

What yeast are you using that can tolerate the high alcohol content?Or try maple wine. Very easy for high fermented ABV's.
My last batch came in over 40% with 3 1/2 stages of syrup being added. The last stage was more for getting some stronger maple flavor returned to the carboy, as the early stages had almost stripped the flavors out. The last part stage used some dark similar to cooking grade syrup, added and them bottled 2 days later.
This you can not hide the alcohol aroma, it's very close to a cognac scent.
I've meant to try ciders but haven't fit it into my schedules quite yet.