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Old 03-24-2012, 10:23 PM   #1
pizzaisgood
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Have a question about the 1118 yeast. Is it possible to get a abv of 21% out of a yeast rated for 18%, bc if I read my hydrometer correct then my lil experiment has reach a 21%. Thanks for any and all advice.

 
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Old 03-24-2012, 10:43 PM   #2
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what was the experiment??? some times solids in the must will over inflate the OG then as the solids drop out you will get a more accurate SG or FG reading resulting in a higher AVB rating than it really has. also what was your recipe as we can estimate your ABV based on quantity of sugar.
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Old 03-24-2012, 10:44 PM   #3
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Quote:
Originally Posted by pizzaisgood View Post
Have a question about the 1118 yeast. Is it possible to get a abv of 21% out of a yeast rated for 18%, bc if I read my hydrometer correct then my lil experiment has reach a 21%. Thanks for any and all advice.
Yes. Alcohol tolerance can often be pushed higher by incremental feeding, healthy yeast, and simple sugars. It would not be terribly uncommon to get 20% out of EC1118.
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Old 03-24-2012, 10:58 PM   #4
pizzaisgood
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well it started of with a half gallon of left over white grape cherry wine that I added the f pack of pomegranite syrup from a kit to. So starting out the original batch recipe was
1.5 gal of welch's white grape cherry juice
2 lbs. sugar
pectic enzyme
yeast nutrient
ec- 1118 yeast. the starting SG was 1.107 and then when i racked the reading was 1.004 so then i took the left over half gallon and mixed it with the f pack and a lil water and nutrient and energizer. which kicked the SG to 1.084. and today when I racked my reading was 1.027. all readings have been temp adjusted. and thats pretty much what I did.

 
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Old 03-24-2012, 11:02 PM   #5
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yep I think you are there based on the quantity of sugar. As yopper said incrementally adding sugar especially to "the beast" can get you that higher ABV above normal tolerance. And that second shot of sugar is what did it I am sure.
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Old 03-24-2012, 11:05 PM   #6
pizzaisgood
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cool thank you guys and just to let you know, so far it doesnt taste real great. I was just bored at the time and thought I would try it.

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Old 03-24-2012, 11:08 PM   #7
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With that ABV, I would bottle it up, and let it sit 1 year MINIMUM!!!!
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Old 03-24-2012, 11:08 PM   #8
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Leave it for 9-12 months (in bulk if you can) and then sample some... Something with a high ABV (anything over 18% is very high) needs more time to become great. My general rule of thumb is if it's at/over 18% don't even think about trying/drinking it for a solid year.
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Old 03-24-2012, 11:12 PM   #9
pizzaisgood
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ok will try my hardest to just forget about it.

 
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Old 03-24-2012, 11:16 PM   #10
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Don't completely forget about it... Check on it every so often, especially if you fit it with an airlock. You'll want to keep liquid in the airlock. After a while you can swap that for a solid bung/stopper, but still check on it. Keep it where the temperature is stable, and cooler, and it will age even better.
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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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