Last Saturday I steam juiced approximately 54 lbs of pears for a total volume of 4.5 gallons. Wanting to use the heat of the juice to help disolve the honey, I proceeded to pour in the entire gallon of clover honey. Once it cooled a bit, I found I had a starting SG on 1.116. YIKES!!
The other ingredients:
5 tsp acid blend
5 tsp yeast nutrient
1/4 tsp liquid pectic enzyme
2 packets of Red Star Champagne yeast
I thought it might be a little slow to get started, so I decided to use 2 packets of yeast. Fermentation has been a slow steady fiz, as I have had with this particular yeast in the past. I checked the SG after about 3 days and it had dropped to 1.072, so it is progressing. Not normally straying into the world of mead, my main question is, with this yeast, is it likely that it will ferment dry, or will it stall out with some residual sugar? I know that's hard to predict, just hoping someone has had a similar experience. I am assuming that it will make it to at least 1.000, but maybe not considering the alcohol tolerence of the yeast. I had planned to back sweeten a little anyway, so if it stops short of dry I won't mind.
Thanks,
Greg
The other ingredients:
5 tsp acid blend
5 tsp yeast nutrient
1/4 tsp liquid pectic enzyme
2 packets of Red Star Champagne yeast
I thought it might be a little slow to get started, so I decided to use 2 packets of yeast. Fermentation has been a slow steady fiz, as I have had with this particular yeast in the past. I checked the SG after about 3 days and it had dropped to 1.072, so it is progressing. Not normally straying into the world of mead, my main question is, with this yeast, is it likely that it will ferment dry, or will it stall out with some residual sugar? I know that's hard to predict, just hoping someone has had a similar experience. I am assuming that it will make it to at least 1.000, but maybe not considering the alcohol tolerence of the yeast. I had planned to back sweeten a little anyway, so if it stops short of dry I won't mind.
Thanks,
Greg