Re: is 22% impossible?

"Emo Funk" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> I'm confident in my reading of 1.20 @60 degrees F
> I'm confident in my reading of 1.040 @ 70 degrees F made yesterday.
>
> are you saying that 22% is actually impossible or are you saying that it
> doubtless won't go lower?

I think they are saying that your yeast might have been mismarked...
Assuming your readings are accurate.

Sweet mead yeast is rated at much less (10-12%  maybe?)
...  Champagne yeast usually dies before 22%, especially if
it is 22% From an initial mix  and not fed along the way.
Champgne yeast is typically listed as 18% tollerance.

> "OCurrans" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> > > ok today I measured SG of the cyser @ 1.040.
> > > It started on october 1 @ 1.20 with a sweet mead yeast.
> > > I  tasted it today and it is really sweet....
> > > Any bets on how much more SG will drop over time? I was thinking that
it
> > > might get to 1.020 but is that not the case?
> >
> > If your readings are correct, you have 22% alcohol, and that is way
> > over the limits of a sweet mead yeast. If your SG reading was 1.120,
> > you have 9.7% alcohol, which means you could drop a little more. A FG
> > of 1.020 would give 13%+ alcohol, and that is still a little over the
> > limits of sweet mead yeast.
> >
> > Howard     Oviedo, FL
>
>