Re creating a high ABV mead I just tried how ???

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Jessevictory

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Hi friends , my buddy purchased a bottle of reservoir distillery mead from Europe I believe . It was 50% ABV . It was surprisingly smooth and had a very good flavor. I’d love to take a crack at recreating something similar … what yeast would I pitch to get that high up or close in ABV ?
 
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Jessevictory

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This was the mead
 

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Jessevictory

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It’s distilled, no yeast known will live in that much alcohol. With that said champagne yeast can go to 18% (if I recall correctly) but it isn’t very likely to leave a lot of honey character or flavor behind.
So if you distill something don’t you still need yeast to ferment the mash prior to distilling ?
 

Ty520

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some recommendations for those who would try this...

distilled honey does better when treated like a brandy:

-don't ferment your wash to above 10%
-distill at slightly lower temps than you would a whiskey
-do not do a stripping run - do your cuts on the first run
-keep fewer heads and more tails than you typically would for something like a whiskey
 
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