Kauai_Kahuna
Well-Known Member
I have a number of meads using different yeast that have gone to the uber-dry level and are currently ageing possibly for many decades.
Lately I have been having the urge to try a mead using US-05, I like the beer it makes, and have made a braggot with it that I liked a little too much. (Made the next morning difficult).
Safale # US-05
Sedimentation: low to medium
Final gravity: medium
Alcohol Tolerance: 12%
Recommended Fermentation temperature: 15C - 24C.
I think with using a large yeast starter from a washed yeast cake, and using nutrient feeding, and maybe even some stepped additions of honey I'm thinking I could get the 12%, and for a 5.+ gallons would be just around 15 lbs of inexpensive amber honey and finish out dry but not a desert, or for that matter too sweet and a dessert.
Has anyone used this yeast shooting for the maximum?
Any ideas.
Lately I have been having the urge to try a mead using US-05, I like the beer it makes, and have made a braggot with it that I liked a little too much. (Made the next morning difficult).
Safale # US-05
Sedimentation: low to medium
Final gravity: medium
Alcohol Tolerance: 12%
Recommended Fermentation temperature: 15C - 24C.
I think with using a large yeast starter from a washed yeast cake, and using nutrient feeding, and maybe even some stepped additions of honey I'm thinking I could get the 12%, and for a 5.+ gallons would be just around 15 lbs of inexpensive amber honey and finish out dry but not a desert, or for that matter too sweet and a dessert.
Has anyone used this yeast shooting for the maximum?
Any ideas.