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I suppose it's possible the 1118 never took hold with all the unfermentables but released enough of its killer chemical to slow the brett. But at this point i imagine it could anyone's guess to what is doing the work

What about wlp099? It's good to 25% and I've heard good things about it if you can take the time to care for it

If you can get it free from the 1118 another brett strain might be the way to go since it'll munch on the larger sugers

Can that yeast ferment the maltose? I have a feeling that's why your stalling with 1118 since it can't eat the normal unfermentable or the maltose.

Do you have an electric blanket you could wrap it with? Could help fermentation take hold again with a higher temp

Actually can someone remind me if 1118 can ferment the maltose or it that the unfermentables your counting on?

1118 is one of the yeast killers so it should get rid of the brett pretty quickly so you should be fine there. Interesting plan! Definitely want some updates when you get around to it

This would've been just to try it and learn endeavor. But it's seems like it's not the greatest of ideas. All my stuff in doing now is in the 9-12% so I guess ill be sticking around there. Thanks for the info its appreciated

That'd make sense, guess ill pass on that idea then. Thanks for the quick response. I already have a cranberry going at 11-12% so it would've been just to see what it's like. What kinds of fruits would you think would make something drinkable at 18%? Im finding scattered info but that may be...

I have some cranberry juice left over from a party and I'm thinking about trying to push 1118 to its max of about 18%. Now I'm still pretty new at this and any advice is appreciated greatly. I'm wondering if the cranberry will be able to be balanced at that abv? I haven't really put a lot of...

Oh ECY too. They have a bunch of brett, lacto, pedio stuff

Check out wyeast's 3763 Roeselare, it's a nice blend and i'm thinking it might be what you're looking for.

Any acid in particular? I can pick up just about whatever. And should I go with my plan to back sweeten with concentrate during bumping up the acid?

Ha sorry I forgot some zeros in the gravity readings. I'll edit my first post to correct that. 2 cans/gal of white grape raspberry 10 in all 3 cans/gal of white grape peach 15 in all Enough sugar to bring both to 1.090. I want to think 5lb in the peach and 6lb of the raspberry without checking...

So I did my first 5 gal batches of welches white grape/peach and grape/raspberry and I've racked once and are both are now pretty clear so I decided tasting was in order. I was happy to find that the delicate peach and raspberry flavor had come through quite well in the dry wine. I don't care...