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Pyment Questions

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Farmboyc said:
Using all thoes tools except for O2 Squatchy.
Was just curious about perhaps step feeding some honey as it seems to be less stressful on yeast to do so early into the ferment. Am pretty stuck.on having a dryish finished product though.
Click to expand...

I have never thought it was a good idea to string along the tired yeast at the end of a long journey by step feeding them honey. Yes, if you want to add more by all means it's best to add it in one big bump in the front half. If you end up a bit too sweet just add a little water and the dilution will lower the ABV and the yeast can chew down some more. You may want to make some bone dry, and some super sweet trad to add later down the road to meads that need a bit of adjustment or to top off airspace after racking.
 
Thanks Squatchy I decided to go ahead and put in another Kg of honey. Should put me around 12.6% if it hits 1.00.

It has went from 1/3 sugar break to 1/2 in the last 12h. Pretty confident it will go dry.

I am working on the traditional to Top-up racking losses. Just never seems to be enough time in a day or storage in the basement.
 
For RC212 I easily get 16% ABV, bone dry. That's using staggered nutrition additions with fermaid O, 2 oxygen saturations, temperature control, pH control, using fruit in primary, Etc That yeast does really good job of capturing the aroma of the fruit
 
HeidrunsGift said:
For RC212 I easily get 16% ABV, bone dry. That's using staggered nutrition additions with fermaid O, 2 oxygen saturations, temperature control, pH control, using fruit in primary, Etc That yeast does really good job of capturing the aroma of the fruit
Click to expand...
Thanks for that. I shouldn't be pushing too much then to get 13% ish
 
Has anyone used W-15 or AMH (Assmanshausen) yeast for pyment?
Both have been used for reds or white wines and the W15 is indicated for meads as well.
They seem to have an awesome profile per Scotts Handbook
 
So just an update this is absolutely bone dry 0.996 in 11 days.
Used 200 ppm YAN and it was a strong ferment to the end.

RC212 is a strong performer and not as much of a nutrient hog as I was expecting.

Little confusing on the listed alcohol tollerance though. In my research it is stated as 12% - 16%. In a real world scenario I would expect it to be more like 16 if pushed.
 
So tasting notes on this one.

Nice medium bodied red wine.

RC212 added some spiciness to the finished product as expected in a Syrah

The clover honey I used is a subdued flavour but noticeable.

Took about 10 months to really come I to its own as far a flavour. This is now my wife's favourite need and will be a perennial on the brew list.

Sent from my SM-A520W using Tapatalk
 
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