1.141 og(?)

[meadnoob]

I made the mistake of adding the must to the carboy, taking a sample and putting it in the fridge to cool to 60deg, then put the yeast in before taking the reading. I used the same amount of honey as the last two batches, but this is avocado blossom honey and the OG was way higher at 1.141. Looking at calculators, this thing will be dry at around 19% abv. Is there anything I can do to keep it dry and reduce the OG? Fermentation has barely started. Can I dilute the must to my target OG and add more yeast, or will I need to add something like EC-1118 when this yeast (D-47) ferments out? Thanks for any info.

 

[Masbustelo]

Add the right amount of water and your good.

 

[CKuhns]

Agree, if you have space add water to your target OG. Would not hurt to add additional yeast but D47 is pretty aggressive and should do just fine. If at 60 Deg F might be a bit cool for D47. Should ferment will be nice and slow. Consider throwing some nutrients in to help it along.

 

[BILTIT]

That is a nice OG for honeyjack (freeze concentration), if you are so inclined.

I mostly make applejack now (usually OG of 1.140 or a bit higher), cider just doesn't cut it for me.

Honeyjack is next on my list.

 

[Yooper]

The D47 should reach about 14% or so before petering out. That will leave you with a 14% sweet mead, which may be exactly what you want.

 

[meadnoob]

I took the first suggestion shortly after the reply and added water. I had to siphon a bit off first to make room since it was filled to the top. The batch had already started fermenting so the carboy was doing it's best impression of Old Faithful, shooting out of the top, but it settled and everything seems fine now. It reduced the gravity significantly so I may add honey in incremental amounts until it's fermented out. I'm going for a dry still mead. Thanks again for the advice