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Old 10-01-2012, 07:25 PM   #1
Sep 2012
Bellevue, WA
Posts: 2

Hello all,

I'm 9 days into my fermenting and realized I never measured the potential alcohol and when I did it read from 15% to 20% potential. Oh no that's to high what should I do, I'm told to stop fermenting and add the potassium sorbate? Thanks for any help!

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Old 10-01-2012, 07:38 PM   #2
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts

How did you measure the potential ABV? Normally you get a gravity reading before fermentation and estimate the final gravity to be at 0.998 and use the two figures as to what the potential ABV is. If you post your recipe then we may be able to estimate your OG and give a rough ABV estimate.
A painting says a thousand words. But a painting while on good mead just looks funny!

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Old 10-02-2012, 04:04 AM   #3
Aug 2012
Seattle, WA
Posts: 36
Liked 1 Times on 1 Posts

It probably depends on the yeast you're using. Unless you were improvising, I don't know how you could have ended up with potential alcohol that high, as that would require a LOT of sugar.

If you DO manage to get the fermentation to stop now... it will probably be too sweet to drink. Better to let it finish.

And depending on your yeast, it will probably stop before it hits that alcohol content anyway. What yeast did you use?

I suppose you could try watering it down or using it as a mixer?

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Old 10-02-2012, 04:22 AM   #4
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts

let it ferment and when its done stabalize it and add sugar and water

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