Initial recipe is as follows-
71B yeast
12 lb Meadowfoam honey
3.5 gal water
I wasn't able to test the SG when I first made the batch. The fermentation slowed considerably after 2 weeks. I tested the gravity at 1.000. After tasting, I added another 3 lbs of honey and 1/2 gal of water and it seems as though the yeast kicked back up. I am shooting for a medium show mead and the original recipe called for the total amount of water and honey that I've added. With the fact that I sort of staggered the honey addition, am I likely to be able to reach that level of sweetness with a the total amount of honey I've added or is it going to be solely dependent on whether or not the yeast exceeds the normal alcohol tolerance level?
71B yeast
12 lb Meadowfoam honey
3.5 gal water
I wasn't able to test the SG when I first made the batch. The fermentation slowed considerably after 2 weeks. I tested the gravity at 1.000. After tasting, I added another 3 lbs of honey and 1/2 gal of water and it seems as though the yeast kicked back up. I am shooting for a medium show mead and the original recipe called for the total amount of water and honey that I've added. With the fact that I sort of staggered the honey addition, am I likely to be able to reach that level of sweetness with a the total amount of honey I've added or is it going to be solely dependent on whether or not the yeast exceeds the normal alcohol tolerance level?