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Old 11-01-2011, 03:10 PM   #11
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Thank you everyone, I really appreciate the help! Looks like I will be back sweetening after all.

But I have a feeling this guy is going to be close to 18% ABV (I used Red Star champagne yeast)... Is it a bad idea to dilute if I want it about 13%? Or should I just enjoy the stronger drink?

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Old 11-01-2011, 03:55 PM   #12
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Thank you everyone, I really appreciate the help! Looks like I will be back sweetening after all.

But I have a feeling this guy is going to be close to 18% ABV (I used Red Star champagne yeast)... Is it a bad idea to dilute if I want it about 13%? Or should I just enjoy the stronger drink?
Champagne yeast doesn't do well with crash cooling and trying to stop- it's pretty active even at fridge temps and is a bugger to stop. I'd just wait it out.

Yeah, you'll probably have an 18% ABV mead if your OG was above 1.120 or so. It depends on where you started, and how much honey you used at the beginning.
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Old 11-01-2011, 04:29 PM   #13
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Oh yeah, I had over a 1.120. I Had a little mishap with my conversion... Lol but I decided to roll with it anyways!

But what about diluting? Good idea? Bad idea?

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Old 11-01-2011, 04:59 PM   #14
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I used the same yeast recently. I fermented a little high, like 80 degrees. Took about 2 weeks to stop. It was "hot" but good enough for my friends and I to drink almost the whole gallon while camping. I had it in secondary for about a month and added some bentonite(sp?) and re-racked a couple times.

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Old 11-01-2011, 05:04 PM   #15
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Hmmmm, I wish I had kept better track of the OG and SG... (I broke my Hydrometer) Would have been fun to carbonate some of this (even if it is a bit dry).

Meh, there is always next batch!!

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Old 11-01-2011, 07:15 PM   #16
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Hmmmm, I wish I had kept better track of the OG and SG... (I broke my Hydrometer) Would have been fun to carbonate some of this (even if it is a bit dry).

Meh, there is always next batch!!
If you can spare a bottle just try it. The yeast isn't dead, so make sure some of it makes it in the bottle and add sugar, worst case is that you have a flat mead...

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Old 11-01-2011, 08:46 PM   #17
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If you can spare a bottle just try it. The yeast isn't dead, so make sure some of it makes it in the bottle and add sugar, worst case is that you have a flat mead...

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I was more worried about bottle bombs... I do have some Champaigne bottles... do you think it is safe to try? If I do try, is there any safe way to keep it incase is does blow?
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Old 11-01-2011, 11:04 PM   #18
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I was more worried about bottle bombs... I do have some Champaigne bottles... do you think it is safe to try? If I do try, is there any safe way to keep it incase is does blow?
I cant help you on that, I'm too new myself to talk about what's safe or not. I would say put a towel over the bottle and in a room where it won't break anything. Other than that I would say go for it.

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Old 11-02-2011, 03:12 AM   #19
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Wait until your mead finishes fermenting and measure your gravity. If it is stable over several readings it is complete. If the fg <1 you will be able to carbonate it with a measured amount of sugar that won't cause a bottle bomb. If the number is stable > 1 then you have likely exceeded the alcohol tolerance of the yeast and you should stabilize and backsweeten to taste.

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Old 11-02-2011, 10:40 AM   #20
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Wait until your mead finishes fermenting and measure your gravity. If it is stable over several readings it is complete. If the fg <1 you will be able to carbonate it with a measured amount of sugar that won't cause a bottle bomb. If the number is stable > 1 then you have likely exceeded the alcohol tolerance of the yeast and you should stabilize and backsweeten to taste.
That's great advice, never thought of that, but you are totally right.

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