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  1. Default Did I Get a "Chuck Norris" batch of 71B-1122?

    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.

  2. #2
    Join Date
    Jun 2012
    Location
    Coral Springs, FL
    Posts
    662

    Default

    Considering Bruce lee whiled the floor with chuck Norris, maybe it was the Bruce lee of yeast
    Really can't tell you what happened, yeast are not always cooperative especially when they are testes on grape musts and used on honey musts. We're you fermenting in high temps? Was your sanitation 100%? Maybe this combination of yeasts is synergistic? Who knows?
    I have a blog?

    I am the creature in the depths of your mind that screams "WHY?!"

  3. Default

    Quote Originally Posted by Bob1016 View Post
    Considering Bruce lee whiled the floor with chuck Norris, maybe it was the Bruce lee of yeast
    Really can't tell you what happened, yeast are not always cooperative especially when they are testes on grape musts and used on honey musts. We're you fermenting in high temps? Was your sanitation 100%? Maybe this combination of yeasts is synergistic? Who knows?
    My fermentation temps where mid 60 nearly the whole fermentation. My sanitation practices are pretty sound as well too. Though, infection is still a statistical possibility, I am certain I have avoided it in this case.

    I am not at all disappointed with the results, I will just have to allow my mead to age a bit longer and try to discern what really happened.

  4. #4

    Default

    I just made a batch on Thursday using this yeast for the first time. I have kept it in a fermentation chamber to keep the must at 64. It is chewing through the honey like nobody's business. I started with a low OG (1.085) and yesterday afternoon it was already down to 1.050. I thought keeping the must at a lower temp would slow it down some, but boy was I wrong. No sense of any off flavors or fusels developing at all despite the speed of fermentation. I must say I am quite happy with this yeast so far!

  5. #5
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
    Posts
    8,771

    Default

    Quote Originally Posted by aaron1983 View Post
    Yeast:
    Started with WLP720, had a stuck fermentation for nearly a week, repitched with 71B-1122 and here I am.
    71B isn't a good restart yeast. It is more likely that your efforts just got the WLP720 going again which does have tolerance of 15% ABV. Your yeast still went a bit far if your SG was accurate, but that does happen sometimes.

    With that said, many of us have seen 71B exceed 15% in cysers, so it can happen.
    Lanne pase toujou pi bon
    (Past years are always better)

  6. #6

    Default

    Whoa.

    Chuck Norris had a paper route once. There were no survivors.....

  7. #7

    Default

    Chuck Norris was born on May 6th, 1945.
    Germany surrendered on May 7th, 1945.
    Just saying.....

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