DUCCCC
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I am playing around with a basic mead recipe of just honey, water and yeast. I don't know if the Beer Recipator is the best tool for this either...
Anyways, I've read that by simply using a yeast that doesn't have the alcohol tolerance, and exceeding that tolerance, I can make a sweet mead. Lalvin's tech sheet for their D 47 yeast says it'll handle an "Average alcohol tolerance up to 14%". Anyone have a clue if average=ABV or actual? It makes a big difference in the amount of honey needed.
Recipe 1 calls for 18 pounds of honey to reach 14% actual
And recipe 2 calls for 15 pounds to reach 14% by volume
Anyone see any major flaws with this, like I might be using the recipator wrong for this? My Macbook with Beer Alchemy is at home at the moment, and I don't know if there a major difference in calculating things differently for mead.
Any idea how sweet an FG of 1.030 might be?
Thanks,
Matt
Anyways, I've read that by simply using a yeast that doesn't have the alcohol tolerance, and exceeding that tolerance, I can make a sweet mead. Lalvin's tech sheet for their D 47 yeast says it'll handle an "Average alcohol tolerance up to 14%". Anyone have a clue if average=ABV or actual? It makes a big difference in the amount of honey needed.
Recipe 1 calls for 18 pounds of honey to reach 14% actual
And recipe 2 calls for 15 pounds to reach 14% by volume
Anyone see any major flaws with this, like I might be using the recipator wrong for this? My Macbook with Beer Alchemy is at home at the moment, and I don't know if there a major difference in calculating things differently for mead.
Any idea how sweet an FG of 1.030 might be?
Thanks,
Matt