Brewing Topics > Cider, Mead, Wine and Others

Any fermenation potential left in the yeast


Mr. Smith has provided two recipes for a mead he has made - one cherry and another blackberry.  The recipes are in cloud storage - use mead as the search term and sort by rating.  He used 71B-1122 which has an alcohol tolerance in the 14% range but most references say it will go to 16%. 

His notes are excellent and very helpful.  They both finished out at an SG in the 1.040 range. 

Two question occur to me
-  If this were a wine it would be cloyingly sweet but his notes do not mention that.
-  Why did his fermentation stall at about the 1.040 range rather than continue going since the yeast alcohol tolerance would seem able to take it lower.  Was there a lot of unfermentable sugars due to the fruit?


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