quote:Originally posted by Dave Tong BBP:quote:Originally posted by mike p:
or simply just.......water added.
I've never heard of the finished product being diluted. They sometimes add water early on if there's a risk of a stuck fermentation.
I don't fully understand the fermentation process but I believe water is added pre-fermentation (not post). They do this because Brix are too high (too much potential alcohol) which leads to stuck fermentation (the alcohol kills off the yeast). So in a way, potential for stuck fermentation and high alcohol is almost the same thing, in this respect. I think Dave's reference to the spinning cone is at the 14-16 range and water adding is done at 16+ ranges. Reducing ABV by 1-2% starting at 18 potential isn't going to fix the stuck fermentation which is why water is sometimes necessary.