Does the yeast flocculate when all the sugar is gone, or when its hit its alcohol limit.
I got a good flocculation when I made a 11% mead. However I am making something close to 14% using voss kveik which has a 14% abv tolerance.
I am begining to think I'll never get flocculation cos as it gets to 14% it will go slower and slower and slower but never get there.
What if I added some vodka to it pushing it over 14% thereby killing the yeast. Then would it flocculate ?
I got a good flocculation when I made a 11% mead. However I am making something close to 14% using voss kveik which has a 14% abv tolerance.
I am begining to think I'll never get flocculation cos as it gets to 14% it will go slower and slower and slower but never get there.
What if I added some vodka to it pushing it over 14% thereby killing the yeast. Then would it flocculate ?