Help figuring out my 1/3 sugar break
- Thread starter deaccat
- Start date
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what if my starting gravity is higher than the yeast is capable of taking to 1.000? Is 1/3 sugar break measured by total sugar available, or by 1/3 of the yeast potential?
For example, If SG is 1.160 and my yeast tolerance is 14%, is the 1/3 break at 1.107(based on total sugar), or at 1.123(based on yeast potential)?
For example, If SG is 1.160 and my yeast tolerance is 14%, is the 1/3 break at 1.107(based on total sugar), or at 1.123(based on yeast potential)?
Hi,
My understanding is that the 1/3 break is when 1/3 of all the sugars available are consumed (1.107 in your example). It's not based on yeast tolerance. Keep in mind that your advertised yeast tolerance may not be achieved, or may be over-achieved. We're sort of making our yeasties a lot stronger with quality protocols and nutrients, so it's not uncommon to see a 14% yeast yield 15% for example.
My understanding is that the 1/3 break is when 1/3 of all the sugars available are consumed (1.107 in your example). It's not based on yeast tolerance. Keep in mind that your advertised yeast tolerance may not be achieved, or may be over-achieved. We're sort of making our yeasties a lot stronger with quality protocols and nutrients, so it's not uncommon to see a 14% yeast yield 15% for example.
That's a great question. In this case, it's not far enough to be overly concerned. Because yeast can no longer assimilate food once they get to 9-10% ABV. You want to pick the one that comes first as a safeguard
