HarvInSTL
Well-Known Member
Since you are the resident mead expert I have a question for you.
I went ahead with my sweet raspberry melomel this morning and I have about 45minutes to correct what I think could be a huge oversight.
I didn't realize that D-47 has an alcohol tolerance of 14%.
So after adding my 15lbs of Orange Blossom honey and 2 bottles of the Raspberry Syrup my OG is 1.135 for a 5gallon batch. Which would put my FG right around 1.030 if it the yeast die at 14%.
Will that be too sweet? And remember that if the raspberry flavor is gone I plan on adding more of the syrup which would add even more sugar to it.
Based upon Beersmith if I take 5gallons of a 1.135 must and add 1gallon of water I should end up with 6gallons of a 1.113 must. Which if the yeast die at 14% should leave me with a FG around 1.007.
So I have two options.
1.) Rack the must into a 6gallon carboy and add the 1gallon of water.
2.) Let the D-47 ferment out to 14% and then pitch some Cuvee yeast in the hopes that it will ferment the rest of the sugar. Hit it with campden, back sweeten and force carb.
Thoughts?
And thanks in advance for all of your helpful advice and don't worry you will be getting a couple bottles of these!
I went ahead with my sweet raspberry melomel this morning and I have about 45minutes to correct what I think could be a huge oversight.
I didn't realize that D-47 has an alcohol tolerance of 14%.
So after adding my 15lbs of Orange Blossom honey and 2 bottles of the Raspberry Syrup my OG is 1.135 for a 5gallon batch. Which would put my FG right around 1.030 if it the yeast die at 14%.
Will that be too sweet? And remember that if the raspberry flavor is gone I plan on adding more of the syrup which would add even more sugar to it.
Based upon Beersmith if I take 5gallons of a 1.135 must and add 1gallon of water I should end up with 6gallons of a 1.113 must. Which if the yeast die at 14% should leave me with a FG around 1.007.
So I have two options.
1.) Rack the must into a 6gallon carboy and add the 1gallon of water.
2.) Let the D-47 ferment out to 14% and then pitch some Cuvee yeast in the hopes that it will ferment the rest of the sugar. Hit it with campden, back sweeten and force carb.
Thoughts?
And thanks in advance for all of your helpful advice and don't worry you will be getting a couple bottles of these!