Mr. Smith has provided two recipes for a mead he has made - one cherry and another blackberry. The recipes are in cloud storage - use mead as the search term and sort by rating. He used 71B-1122 which has an alcohol tolerance in the 14% range but most references say it will go to 16%.
His notes are excellent and very helpful. They both finished out at an SG in the 1.040 range.
Two question occur to me
- If this were a wine it would be cloyingly sweet but his notes do not mention that.
- Why did his fermentation stall at about the 1.040 range rather than continue going since the yeast alcohol tolerance would seem able to take it lower. Was there a lot of unfermentable sugars due to the fruit?
His notes are excellent and very helpful. They both finished out at an SG in the 1.040 range.
Two question occur to me
- If this were a wine it would be cloyingly sweet but his notes do not mention that.
- Why did his fermentation stall at about the 1.040 range rather than continue going since the yeast alcohol tolerance would seem able to take it lower. Was there a lot of unfermentable sugars due to the fruit?