Re: Mead gravity question

----- Forwarded by Allan V Boyce/MN/USB on 01/13/2003 01:41 PM ----- popice(a)juno.com To: allan.boyce(a)usbank.com 01/13/2003 01:33 cc: PM Subject: Re: Mead gravity question That is pretty much what Gary Sinnen was saying on Saturday as I was asking him about his delicious meads. He uses the 3 lbs/gallon ratio and says basically that the yeast die when it hits a certain alcoholic % (maybe like 14%?) and can not finish converting some of the honey. And that is how he wants it. He doesn't take gravity readings but I'd be curious to know what his FG is. 1.015? In my limited mead-making experience I found that my 12lbs honey for a 5 gallon batch fermented out pretty completely and did not leave it as residually sweet as I might have liked. It finished at pretty much 1.00. Next time: 3lbs/gallon. :) Don ---------- allan.boyce(a)usbank.com writes: From: allan.boyce(a)usbank.com To: mba(a)thebarn.com Subject: Re: Mead gravity question Date: Mon, 13 Jan 2003 13:17:04 -0600 Rick- You're probably right, unless you sulfited to stop the yeast at the point where you liked it. Left to it's own devices, the yeast is going to suck every drop of sugar out of the mead. The high grav meads usually kill the yeast with alcohol, leaving a little residual sweetness (depending on the yeast - champagne yeast will suck just about ANYTHING dry!) - Al "Rick Oftel" <Rick.Oftel@toro To: mba(a)thebarn.com .com> cc: Sent by: Subject: Re: Mead gravity question mba-bounce@theba rn.com 01/13/2003 12:41 PM I bet I know someone who is willing to find out? Wouldn't the mead become puckeringly dry? Rick The BJCP style guidelines indicate the starting gravity for mead to be in the range 1.070-1.120+. Is there any reason the gravity has to be so high? What would be the downside to a 1.050-1.060 SG? -- -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net ________________________________________________________________ Sign Up for Juno Platinum Internet Access Today Only $9.95 per month! Visit www.juno.com