Originally Posted by Thunder_Chicken
Today I took another reading, 33 days in the fermenter. We're now down to 1.013 and the Montrachet yeast is still at work. If the 1.11 OG figure is correct we're just over 14% ABV. No off smells at all and it is still suspended and kicking off a good amount of CO2. I've been degassing daily. I'm starting to think that this will actually finish up very nearly dry which would be about 15.8%.
Just read the whole thread and was a little concerned about gastric ulceration
Your assertion of the scientific method was correct, as was those of the other posts.
Personally, I just say bollocks to it, mix it up, then use a hydrometer.....
As mass and weight need to be calculated against constants for sugar concentration to be of use when trying to crunch the numbers without a hydrometer......... and I for one, am far too lazy for all that.
Just don't sue the yeast makers for not publishing correct data about tolerance
Well managed honey musts are often strange, as it doesn't seem to be too difficult to exceed the stated tolerances, even if they are worked out using grape musts......
I suppose it teaches us a little about the unpredictable nature of natural substances.....
Now we'll just need the update of whether HMV declares it too dry or not. I don't use Redstar yeasts generally so whether it will recover any "perception of sweetness" with ageing, I wouldn't like to guess