Toggle sidebar

1/3 Sugar Break - Clarification

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
MrMooCow

MrMooCow

Got Mead? Patron
GotMead Patron
Nov 11, 2008
335
3
18
Woodridge, IL
I just want to clarify something regarding the 1/3 (2/3, 17/54, etc) Sugar Break -

Is the 1/3 Sugar Break based solely on the original Gravity/Brix, with no matter to the type of yeast?

This seems to be the implication in several of the other threads on 1/3 sugar break, and it seems counter intuitive to me. If the break points are based on the life cycle of the yeast (which is my understanding), I would think that how much sugar the yeast will consume in that life cycle would be the basis for the breaks, not the total amount of sugar available.

Anyone able to give some explanation as to why it is the one, and not the other? Thanks!
 
MrMooCow said:
I just want to clarify something regarding the 1/3 (2/3, 17/54, etc) Sugar Break -

Is the 1/3 Sugar Break based solely on the original Gravity/Brix, with no matter to the type of yeast?

This seems to be the implication in several of the other threads on 1/3 sugar break, and it seems counter intuitive to me. If the break points are based on the life cycle of the yeast (which is my understanding), I would think that how much sugar the yeast will consume in that life cycle would be the basis for the breaks, not the total amount of sugar available.

Anyone able to give some explanation as to why it is the one, and not the other? Thanks!
Click to expand...

Strictly speaking, you are correct. But it isn't much of a difference to determine the breaks based on a theoretical "fermentation to dryness" vs. the anticipated drop in gravity that one would expect for the nominal expected ethanol tolerance of a particular yeast strain. Not unless you're planning on a super-sweet finish dessert style mead (say, a finishing gravity of 1.030 or higher). Even at that high a differential, you'll only introduce a difference of about .010 in your estimation of the 1/3 break point.

Meadmaking is becoming more analytical as our process knowledge increases, but it still isn't rocket science! ;)
 
Ah ha! Ok, well that helps my sanity a bit. It was bugging the crap out of me because it just didn't make any sense. "It's a bazillion times easier to calculate" /is/ something that makes sense. ;)

Meadmaking is becoming more analytical as our process knowledge increases, but it still isn't rocket science!
Click to expand...

True, but if you screw it up you can end up with something that /tastes/ like rocket fuel! ;D
 
Rocket science isn't so bad either. Shoot flaming hot gases out one end of a tube, send tube the other way. Easy.

We should say "it's not balancing the national budget" or something like that instead. :rolleyes:
 
akueck said:
Rocket science isn't so bad either. Shoot flaming hot gases out one end of a tube, send tube the other way. Easy.

We should say "it's not balancing the national budget" or something like that instead. :rolleyes:
Click to expand...

Easy for you to say. ;) Ask the SpaceX guys why it took several attempts for them to get it right, then! ;D I think I'd rather be balancing the budget some days....
 
Ah, I don't think it was the rocket science part that was making problems. Cost reductions, aeronautical design, materials selection, etc. The whole "make rocket go forward" theory is pretty straightforward. Boom! ;D
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom