Dr_Floyd
Well-Known Member
I've used 1122 for every Mead I've made (Currently at 9 batches in the last 1 1/2 years) mostly due to my current housing situation and my lack of fine temperature control (I live in L.A. where the temperatures vary wildly and they don't believe in AC). What I have noticed is a lack of definitive Practical Use information regarding this yeast that my local Brew Shop claims is practically the only yeast they sell to Mead Makers.
We know that it has an Alcohol Tolerance of 14% on average and it's Ideal Temperature is between 15° and 30°C (59° and 86°F). But I've had it get above 14% and I've had several Meads from 1122 be delicious at 2 1/2 Months from Primary (that's not to say that some aging wouldn't be necessary regardless). The Coffee Cinnamon Bochet I made with it was so good at 2 1/2 Months that I had to invent reasons to stop myself from finishing that last bottle!
What are your experiences with 1122?
Has anyone found it's sugar tolerance?
How many of you have gotten it above 14% ABV?
What is your experience with Aging Time?
I'm just looking for Anecdotes really, someone more than the sales pitch given on the Lallemand Website. I feel like this could be helpful for everyone because most of us are just making this stuff by ourselves at home.
Thanks and Cheers!