General Category > Other Fermentables

16% Sweet Mead?

(1/7) > >>

slickdaddy420:
This is a simple question and I think I already know the answer, but I would love to get a response.

I made a Northern Brewer sweet mead kit.

15lbs of honey. The OG was somewhere above 1.100. The FG turned out to be 0.992. I calculated about 16% abv.

This turned out to not be sweet at all since apparently almost all sugar was eaten.

My question is -

In an attempt to "degass" the mead, I almost daily rolled/shook around the carboy on its bottom "to get the gas out".

Did I just keep throwing the yeast back in the fermentables for it to eat more than it was supposed to?

udubdawg:
you did what you were supposed to do.
I suspect you just got caught in that upper part of the alcohol tolerance limit for that yeast.  I avoid that OG range as I do not personally like high alcohol + dry mead.  I don't think I'm alone in that.

I assume some people must be actively stopping the fermentation or they are marketing kits to people who are really inexperienced and don't understand nutrients. 

I'm looking at the recipe of the week for last week.  I don't see how someone could use D-47 and an OG of 1.090 and end up with a FG of 1.030 without chilling to stop fermentation, racking off the yeast, and then sorbating/sulfiting to keep it from restarting.  Yet it says "ferment completely" and doesn't say anything about back-sweetening.  I guess I can only assume that 1.090 was the OG before she added a bushel of pluots that accounted for a big % of actual gravity?

(sorry about going off on that tangent.  Hey, you can always back-sweeten.)

cheers--
--Michael

beerrat:
Sounds like you did what I would do.

Just checking.. did you use the wyeast sweet mead yeast?  If so it looks like you keep the yeast so healthy during ferment that they were able to perform better. NB instructions/formulation likely don't assume such care.

Also, what temp did you ferment at?

So how does it taste - besides the dryness?  Any hot alcohol/off  tastes, etc?

Jimmy K:
I don't have much mead experience, but I've heard (from Ken Shramm) that you can expect yeast to ferment about 100 gravity points of a mead. Given that, you'd need to start at a higher OG to have a mead finish sweet - or otherwise stop fermentation.

hopfenundmalz:

--- Quote from: mtnrockhopper on August 10, 2012, 06:30:34 AM ---I don't have much mead experience, but I've heard (from Ken Shramm) that you can expect yeast to ferment about 100 gravity points of a mead. Given that, you'd need to start at a higher OG to have a mead finish sweet - or otherwise stop fermentation.

--- End quote ---
This is true. If you start with a high enough gravity the yeast will reach their limit. I have not done this much, but the last mead I made was 10# for a 2.5 gallon batch, and it finished fairly sweet. Stagered nutrients and degassed with a mix-stir.

Navigation

[0] Message Index

[#] Next page

Go to full version