I’ve read that about a pound of sugar/honey during fermentation will increase the ABV by 1%. I’m assuming you could put 2 or 3 pounds in with enough yeast and generate an even higher ABV.
I want to do this with something soon, like a Nut Brown or Red Ale, and wanted to ask if there’s any special advice or direction for this idea. Do I just pitch the sugar in the wort in the last 15 minutes of the boil, stir it in before transferring from kettle to carboy?
How much more yeast, if any, do I add when pitching?
And of course, how does the beer generally taste after doing this? Does it change the flavor much?