I dunno but you might want to send a sample of your batch to the lab to check the alcohol level. Either that or you got a high gravity strain in there. I have never seen 71B get anywhere near 20% ABV so perhaps you have something else in there.
CrAzY Mead Co. is now fermenting...
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I dunno but you might want to send a sample of your batch to the lab to check the alcohol level. Either that or you got a high gravity strain in there. I have never seen 71B get anywhere near 20% ABV so perhaps you have something else in there.
I don't really feel like trying to convince anybody.
I just posted what I am doing and the results.
Johnny MAX
CrAzY Mead Co.
"There are three steps to do what cannot be done,
The first step is to stop saying it cannot not be done,
The second step is to figure out how it can be done,
The third step is to do it"
A Johnny MAX Quote Nov. 13 2009
I just posted what I am doing and the results.
Johnny MAX
CrAzY Mead Co.
"There are three steps to do what cannot be done,
The first step is to stop saying it cannot not be done,
The second step is to figure out how it can be done,
The third step is to do it"
A Johnny MAX Quote Nov. 13 2009
The packets of yeast were just ordered online and went straight from the packet into water with go-fern to rehydrate it, then 10 minutes later into the fermenter.
I will have to have the batch tested for ABV before label approval, so I will know the correct ABV, it is required by law.
By that way, I have seen this yeast go above 20% ;-)
About the taxes, the Queen called the TABC and we do not have to pay taxes until I bottle the mead, that will be in about a year, so that is pretty cool.
In the conversations I've had with Dr Cone from Lallemand he's said that most of the Lalvin strains can be step fed up to 18%. I've done this with D47, EC-1118 and K1V. I think with some additional coaxing they may well make it up as high as 20% I know I've had one of them up that high but I don't remember off the top of my head which one it is.
Cheers,
Oskaar
Cheers,
Oskaar
The abv listed on the yeast must be the abv level they are guaranteed to live to, not the maximum, just a guess.
Not really, there are lots of factors that will determine the ABV your yeast will get to. No guarantees in biological systems.
You can definitely push yeast past their listed levels pretty easily. Still, getting to 20% with 71B blows my mind! Nice job!
Johnny,
Since you are in a semi-commercial environment, I would strongly encourage you to get a lab analysis done for ETOH content. Your math might be off and if the gummint can prove you wrong, they surely will! (It's all about that revenue thing...)
Since you are in a semi-commercial environment, I would strongly encourage you to get a lab analysis done for ETOH content. Your math might be off and if the gummint can prove you wrong, they surely will! (It's all about that revenue thing...)
Hey Johnny,
If you could please send me a sample bottle of this mead I could take it to our lab at work..I work for Dogfish Head Brewery and would be happy to prove that your mead is over 20 % abv. We have a machine that does such it's called an Alcolyzer and it tells the og ,the fg, and the percent alcohol, as well as the calories per 12oz serving. Please pm me for my address. Thanks
Cheers,
Jon
If you could please send me a sample bottle of this mead I could take it to our lab at work..I work for Dogfish Head Brewery and would be happy to prove that your mead is over 20 % abv. We have a machine that does such it's called an Alcolyzer and it tells the og ,the fg, and the percent alcohol, as well as the calories per 12oz serving. Please pm me for my address. Thanks
Cheers,
Jon
