So, the only yeasts I can get here in Bolivia are the ones I pack in or the mysterious "Brewer's Yeast" available at health food stores for treating a variety of weird ailments. That said, I want to make a saison, and hearing that saison yeasts generally descend from red wine yeasts, I decided to try and throw together my own bastardized version. So I put together the following recipe:
Honey Sage Saison No II (Saison)
Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 6.44 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 31.4 (Average)
27.67% Flaked Wheat
9.64% Cane Sugar
5.52% Flaked Oats
1.82% Aromatic Malt
1 g/L Palisade (7.8% Alpha) @ 60 Minutes (Boil)
0.6 g/L Palisade (7.8% Alpha) @ 30 Minutes (Boil)
0.6 g/L Palisade (7.8% Alpha) @ 10 Minutes (Boil)
2.0 g/L Sage @ 10 Minutes (Boil)
1.0 g/L Sage @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 27°C with Safbrew T-58 and Cuvee Premier Red Wine Yeast
Notes: 22 Sept 2012 - Transferred to secondary. SG was at 1.010, so 6.9% ABV.
Added 250 g of honey and bumped gravity up to 1.030. Actually around 3.7 L worth of drink. Depending on FG, I might dilute it down a bit.
25 Oct 2012 - Well, my hydrometer broke. So let's assume it's down to around 1.008 or so. 3.350 L were collected and I carbonated with 31 g table sugar. Probably around 9.8% ABV.
My problem Today I opened my first one and it was completely flat. Zero carbonation whatsoever, and waaaay too sweet for decency. I have a hard time tossing this stuff, though, so I drank it anyway. My question: what happened? The red wine yeast ought to be able to tolerate a high alcohol content, right? Any ideas?
I have nine other bottles of this stuff, so I'll put them right back into a fermenter if I can figure out a way to salvage this batch.