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Old 12-04-2011, 02:04 PM   #11
DisturbdChemist
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I dont know about which yeast is better then others but I can see it fermenting already and smelling like honey. I added a lot more yeast than necessary, used a whole vile in 1 gal which is meant for 5 gal batch. What i'll probably do is once it clears and the fruit has dropped i'll rack it into another carboy and let it age. You just put the last bit of must in the fridge so all the sediment drops and you dont get any settlement into the other carboy

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Old 12-04-2011, 02:08 PM   #12
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Originally Posted by fatbloke View Post
Well, as you've made it basically as a JAO type mead, but with the sweet mead yeast (tolerance of about 11% ABV - and a notoriously difficult yeast to use)
I'm guessing you're thinking of Wyeast sweet mead yeast. White Labs sweet mead yeast has alcohol tolerance of 15%.
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Old 12-04-2011, 03:20 PM   #13
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Originally Posted by GinKings View Post
I'm guessing you're thinking of Wyeast sweet mead yeast. White Labs sweet mead yeast has alcohol tolerance of 15%.
Yes, of course. How stupid of me not to notice the brand......

Thanks for the correction.....
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