These little guys have chewed my OG of 1.126 down to 0.997 so far. Isn't this stuff suppose to have a tolerance of about 14%? I'm not really complaining, this mead so far is remarkably smooth with no alcohol "burn" what-so-ever. It's pretty dry, but in it's infancy tastes better than any other "commercial" mead I have ever tasted.
Did I get a super-strain version of these little fungi, or did I keep these guys well fed and protected too well?
Traditional Mead
24 lbs clover honey
6 gallons water
Go-Ferm + Fermaid K as instructed
6g Fermaid K at 66% and 33% sugar levels
Yeast:
Started with WLP720, had a stuck fermentation for nearly a week, repitched with 71B-1122 and here I am.
Did I get a super-strain version of these little fungi, or did I keep these guys well fed and protected too well?
Traditional Mead
24 lbs clover honey
6 gallons water
Go-Ferm + Fermaid K as instructed
6g Fermaid K at 66% and 33% sugar levels
Yeast:
Started with WLP720, had a stuck fermentation for nearly a week, repitched with 71B-1122 and here I am.