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Did I Get a "Chuck Norris" batch of 71B-1122?

aaron1983

NewBee
Registered Member
Mar 25, 2013
8
0
0
These little guys have chewed my OG of 1.126 down to 0.997 so far. Isn't this stuff suppose to have a tolerance of about 14%? I'm not really complaining, this mead so far is remarkably smooth with no alcohol "burn" what-so-ever. It's pretty dry, but in it's infancy tastes better than any other "commercial" mead I have ever tasted.

Did I get a super-strain version of these little fungi, or did I keep these guys well fed and protected too well?

Traditional Mead
24 lbs clover honey
6 gallons water
Go-Ferm + Fermaid K as instructed
6g Fermaid K at 66% and 33% sugar levels

Yeast:
Started with WLP720, had a stuck fermentation for nearly a week, repitched with 71B-1122 and here I am.
 

Bob1016

NewBee
Registered Member
Jun 24, 2012
662
3
0
Coral Springs, FL
Considering Bruce lee whiled the floor with chuck Norris, maybe it was the Bruce lee of yeast ;)
Really can't tell you what happened, yeast are not always cooperative especially when they are testes on grape musts and used on honey musts. We're you fermenting in high temps? Was your sanitation 100%? Maybe this combination of yeasts is synergistic? Who knows?
 

aaron1983

NewBee
Registered Member
Mar 25, 2013
8
0
0
Considering Bruce lee whiled the floor with chuck Norris, maybe it was the Bruce lee of yeast ;)
Really can't tell you what happened, yeast are not always cooperative especially when they are testes on grape musts and used on honey musts. We're you fermenting in high temps? Was your sanitation 100%? Maybe this combination of yeasts is synergistic? Who knows?
My fermentation temps where mid 60 nearly the whole fermentation. My sanitation practices are pretty sound as well too. Though, infection is still a statistical possibility, I am certain I have avoided it in this case.

I am not at all disappointed with the results, I will just have to allow my mead to age a bit longer and try to discern what really happened.
 

ox45

NewBee
Registered Member
Jan 11, 2013
89
2
0
Buffalo, NY
I just made a batch on Thursday using this yeast for the first time. I have kept it in a fermentation chamber to keep the must at 64. It is chewing through the honey like nobody's business. I started with a low OG (1.085) and yesterday afternoon it was already down to 1.050. I thought keeping the must at a lower temp would slow it down some, but boy was I wrong. No sense of any off flavors or fusels developing at all despite the speed of fermentation. I must say I am quite happy with this yeast so far!
 

Medsen Fey

Fuselier since 2007
Premium Patron
Yeast:
Started with WLP720, had a stuck fermentation for nearly a week, repitched with 71B-1122 and here I am.
71B isn't a good restart yeast. It is more likely that your efforts just got the WLP720 going again which does have tolerance of 15% ABV. Your yeast still went a bit far if your SG was accurate, but that does happen sometimes.

With that said, many of us have seen 71B exceed 15% in cysers, so it can happen.