View Full Version : high gravity...

12-29-2013, 10:28 PM
well I got a 1.166 lol, lets see if the KV-1116 will start. If not Ill just break some of the 5.5 gallon batch into some 1 gallon jugs and dilute with some water to see if it gets going. Not sure what happened, but instead of a gallon of honey I managed to put 2 in der. I had been drinking. :D

12-29-2013, 10:48 PM
K1V should start at that high gravity. I was able to get EC-1118 to start.

12-30-2013, 12:19 AM
if not, i have some ec-1118. I will double up and do that if I dont see it movin in a couple of days.

12-30-2013, 01:27 AM
you could also build up a starter and adjust it to the high sugar over a few days

12-30-2013, 04:57 AM
No...... its more likely that at that level, the yeast is having to struggle some to start.......

K1V, like EC-1118, is an 18% yeast but as 133 point drop equates to 18%, your error is likely just too much honey in up front......

Dilute to below 1.150, which is still a little on the high side (I'd go for a max of about 1.130), but with plenty of aeration and staggered nutrients etc, it should still work ok.

And we all have "master stroke" ideas when we've visited the sauce bottle :D

There'd be little point in suggesting the use of 1118 (its a good yeast but not the "super yeast" that some like to think) when a batch has already had K1V pitched. If the K1V is starting to work, its likely to out compete any other yeast, unless you've taken steps to reduce its presence and then pitched a very strong starter and done it as an acclimatised restart procedure. .....

12-30-2013, 06:04 PM
ok, all is well it is foaming and bubbling. like the sea is angry! in fact all my batches are rocking right now. going to get more O2 for the aeration and nutrient additions today.

01-12-2014, 04:20 PM
14 days and we are still foaming and bubbling! I am making sanitizer right now to get things ready for tasting, and checking gravitys. I could not get accurate starting gravitys on 2 of my batches as the honey would not mix. I made straight goldenrod batch with kv1116 and it smelled awesome all the way through ferment. I made another batch with just tallow tree honey and some leftover goldenrod. It smelled like a hair salon coming out of the airlock for the first week. Then the odor changed to really light honey smell. The pineapple mix is still bubbling hard as well as the cyser. I have sediments 1/2 - 3/4" thick on the bottoms of all carboys but clearing hasnt really happened in any of them. cant wait to rack em.

01-12-2014, 04:46 PM
good! I try to below 1.140 on my stuff using 71B/D47.