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Old 09-27-2012, 01:55 PM   #1
meich75
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Default ABV higher than yeast should handle?

I recently made about 2 1/2 gallons of pear wine from fresh pressed pears with Lavlin D47 wine yeast. I overshot the sugar (3 lbs) and ended up with an OG reading of 1.190. I figured it would just end up sweet when the yeast topped out around 14 - 15% ABV. 3 weeks later the FG was 1.002 for an ABV of about 22.5.

Anyone ever have this happen? The worst part is it tastes great but I'm not sure if I can duplicate it.


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Old 09-27-2012, 02:45 PM   #2
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In 2.5 gallons of liquid and the liquid all pear juice plus 3 lb of sugar should give you a gravity of about 1.114 if my math is right. I think you had suspended solids throwing you OG off.


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Old 09-27-2012, 04:06 PM   #3
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That makes more sense. Thanks for the reply.
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Old 09-28-2012, 02:56 PM   #4
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Most hydrometers don't even go to 1.190. I wonder if it could have been 1.090.

I'm sure pear juices vary in gravity a bit, but I'd guess a gravity in the mid 40's (1.045?). 3 lbs sugar in 2.5 gallons should raise gravity by about 54 points, so I'd guess an OG of 1.095-1.100.
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Old 09-28-2012, 03:04 PM   #5
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Yep, looked at my hydrometer and that was it. Guess I shouldn't try and read small numbers at 7am after working night shift, or at least double check before I put my stupidity on the internet.


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