Jump to content
Mr.Beer Community
Sign in to follow this  
zorak1066

alcohol tolerance in yeast - (mead or wine)

Recommended Posts

so im making a blueberry mead.

3.5 gals water, 10 lbs honey, 5 lbs blueberries in a mesh bag. pitch 2 sachets of yeast.
ferment one month.

add 5 lbs blue berries in a mesh bag to 2ndary fermenter. add 5 lbs honey disolved in 1-1.5 gallons of water. cool to room temp and gently rack primary onto 2ndary leaving first blueberry bag behind.

ferment another month then rack again and allow it to sit for 4-6 months before bottling.


i think that's how it goes.

im fermenting with lalvin 76b-1122 yeast, 2x 5g sachets for what will eventually be a 4-4.5 gallon batch .

if memory serves, the 1122 yeast has an alc tolerence of 14%.

1) how would i calculate the final gravity / alcohol % ?

2) if the final grav comes out high like 18% does that mean lots of residual sweetness due to yeast alcohol toxicity?

2) if i wanted to carb the bottles (plastic 1 liter) using a coopers carb drop (1 per bottle ?) would i have to add a grain of a similar yeast with higher alcohol tolerence at bottling? would 1 grain be enough to carb a bottle without turning the mead dry?

thanks for input.

Share this post


Link to post
Share on other sites

Did you ever find out what to do? Sorry I can't help, but it sounds like an interesting question.

Monty

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...