Yeast question

[growlrr]

Now that this hobby is apparently going to take over my life ...I think I may have used the wrong yeast - I started a one gallon batch of a pear melomel as follows; 1.5# D'Anjou pears (frozen fresh and pulped), 3# clover honey, one camp tab, .75 tsp pectic enzyme, 1 tsp yeast nutrient (1/2 at pitch and 1/2 48 hours later) and one packet of Red Star Premier Blanc yeast. Filtered water to hit one gallon. Temperature has been between 68-70 degrees consistently and SG was 1.086 at pitch. Fermentation was steady but nothing crazy. I took another reading 6 days later and had a SG of 0.992. Is this normal in 6 days?? I racked it to a carboy, added another 1.5# of pears and took a taste (why not?). I've either already completed a pear scented rocket fuel or may be on my way to discovering pear champagne....It's been quietly fermenting in the secondary for four days...Seeing as I'm in my 50's, will I live long enough before this will be drinkable? I'm thinking it'll be close (unless is start running or going to the gym or something)...I have plans to try a few other melomels and meads and I'm thinking maybe I should try another yeast...D-47? 71B-1122? Cote de Blanc? I'm pretty lost....LOL

 

[bernardsmith]

The SG may have been at 1.086 when you pitched but that was only because the honey had not been fully mixed. Three pounds of honey to make 1 gallon would have given you a starting gravity closer to 1.105 or close to 14% ABV. Most yeasts will have no problem fully fermenting this in much the same way that your yeast. My preference is for 71B but if your mead is at 14 % then this is going to be quite hot a week after pitching the yeast. Patience is the secret ingredient of a high ABV mead.

 

[MaxTheSpy]

The SG may have been at 1.086 when you pitched but that was only because the honey had not been fully mixed. Three pounds of honey to make 1 gallon would have given you a starting gravity closer to 1.105 or close to 14% ABV. Most yeasts will have no problem fully fermenting this in much the same way that your yeast. My preference is for 71B but if your mead is at 14 % then this is going to be quite hot a week after pitching the yeast. Patience is the secret ingredient of a high ABV mead.

Patience is right! I started a 5 pound to 1 gallon batch and its so damn slow I ended up buying another couple carboys so I could let the heavy one sit for a few months