So recently i had some caffinated yeast go berserk and turn a gallon of mead into racing fuel. It's rocking aproxx 18% abv, which is downright painful to even sample. I've hit the yeast with a combination two week cold-crash, campden, and potassium sorbate which seems to have knocked it out finally. I felt like the space marines on the aliens movies ("I NEED A TACTICAL NUCLEAR STRIKE").
My plan now is to split it down, make another unfermented batch, and go halfsies of each gallon. The question is, when, and is there any preferred method?
A. I want to try and dilute the alchohol without diluting the other flavors (coffee, hazelnut, and vanilla).
B. This is the drunken viking invader of yeast, and i want to make -damn- sure it doesn't kick back up again, it might decimate all life on earth.
Should i age it, and then split it up later? or is there no time like the present for this sort of thing? Any pointers would be helpful
Much Obliged
-Ounitron
My plan now is to split it down, make another unfermented batch, and go halfsies of each gallon. The question is, when, and is there any preferred method?
A. I want to try and dilute the alchohol without diluting the other flavors (coffee, hazelnut, and vanilla).
B. This is the drunken viking invader of yeast, and i want to make -damn- sure it doesn't kick back up again, it might decimate all life on earth.
Should i age it, and then split it up later? or is there no time like the present for this sort of thing? Any pointers would be helpful
Much Obliged
-Ounitron