View Full Version : Potential alcohol content

06-29-2006, 07:51 PM
Hello all. I've started my first batch and here's the recipe; 14 lbs wildflower Honey
4 gal purified water
2 tsp gypsum
2 vanilla beans
2 tsp Irish moss
Wyeast 4632 activator dry mead
2 tsp yeast nutrient
Pasteurized at 160 deg. cooled primary in ice bath to 75 deg. before pitching Yeast. Used a Lee's stir and a cordless drill to get the O2 in, 3 minutes. room at 76 Deg.
The starting sg is 1.10. So the out come could be 12-14%. now if I wanted an outcome of, let's say 18-20%, would I use a different recipe or is there a possible manipulation to get it to go to a higher alcohol content?

06-29-2006, 08:39 PM
I'm far from experienced here, but it seems to me the only way to get more alcohol is to have more fermentable sugar (as in honey).

06-29-2006, 09:37 PM
Did a check for your yeast alcohol tolerance and its good to 18% may be able to go higher by slowly feeding honey into it after its fermented down to around 1.000 and keep track of your gravity changes as you go or just keep adding until fermentation has stopped.

Might want to add in more nutrient and energizer to make sure the yeast are very healthy so as not to get stressed out and cause off flavors.

Just keep in mind the more alcohol and the farther the yeast get pushed the longer it will need to age in order to be more enjoyable to drink for more than a good drunk.

06-29-2006, 10:18 PM
I've used Wyeast 3632?( the package reads 4632 Dry Mead) It should be able to handle the high alcohol. The Must has been going for 5 days( burp every 3 sec).So on the seventh day depending on the hyro reading I may go for the adding of honey. What would you recomendas a feeding doseage and schedual? I have some Biker Bros who chuckle at home brew, I'd like to give something that will sneekup.

06-29-2006, 11:05 PM
Hey gnome,

Use This ( to calculate how much honey is needed to reach the target A.B.V.

Contrary to popular belief, not all mead needs to age for an extended period of time to be very palletable, though nutrients and temp are factors in how soon a mead is pleasurable to drink after fermentation.


07-01-2006, 05:20 PM
Ok, so I pasteurized 2lbs.more of flag honey, cooled added 2tsp of nutrient, shook vigorously for five minutes. hydro reading before addition was 1.040 @76 deg. after addition and stirring was 1.048 @ 76 deg. Not sure how to get THE Calculator to work, but it seems that this mornings effort will gain maybe 1% ABV. Maybe I'll just run this batch and try a sack recipe next time.

07-02-2006, 11:36 AM
Healthy, hungry yeasties, 1 to 2 burps per sec this morning.