Schnitzengiggle
Well-Known Member
Will the warmth of fusel alcohols fade over time with conditioning/aging?
Or, of they are present am I stuck with them?
I ask because I recently berwed a prickly pear mead that I had to pitch my 1 oz of champagne yeast (yes, I know there are better yeast options for mead), but I ran out of ic to cool the must, and I could not get it any lower than 92F.
Day 2 the mead was fermenting like mad, and the temp dropped to 82F, and it is almost finished, witht he brunt the latter stages of fermentation taking place at about 76.8F, my recipe stated no higher than 77F.
Sampling this mead it is fairly alcoholic, still sweet though die to it not quite being finished. I have another couple of days until it reaches 1.000SG. I will rack to a secondary with an additonal 5lbs of prickly pear fruits, and let it sit for about 3 weeks.
Then I will rack to a tertiary for clearing for however long it takes to clear, then I will bottle and add more yeast for carbonation.
Other than my previous questions, I will bulk age this as long as possible, but will that reduce any higher/fusel alcohol warmth that this brew has.
This is more of a femrentation/alcohol qustion, so I posted here rather than the mead section, moderators please feel free to move this.
Or, of they are present am I stuck with them?
I ask because I recently berwed a prickly pear mead that I had to pitch my 1 oz of champagne yeast (yes, I know there are better yeast options for mead), but I ran out of ic to cool the must, and I could not get it any lower than 92F.
Day 2 the mead was fermenting like mad, and the temp dropped to 82F, and it is almost finished, witht he brunt the latter stages of fermentation taking place at about 76.8F, my recipe stated no higher than 77F.
Sampling this mead it is fairly alcoholic, still sweet though die to it not quite being finished. I have another couple of days until it reaches 1.000SG. I will rack to a secondary with an additonal 5lbs of prickly pear fruits, and let it sit for about 3 weeks.
Then I will rack to a tertiary for clearing for however long it takes to clear, then I will bottle and add more yeast for carbonation.
Other than my previous questions, I will bulk age this as long as possible, but will that reduce any higher/fusel alcohol warmth that this brew has.
This is more of a femrentation/alcohol qustion, so I posted here rather than the mead section, moderators please feel free to move this.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
