Re: is 22% impossible?

"Thirsty Viking" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
[snipped]
>
> "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.

I believe it depends on the yeast used.  If it was the Wyeast sweet mead
yeast, I've had poor experiences with this yeast, and will never use it
again.  In my experience, the sweet mead yeast can ferment to dryness a wine
strength (and perhaps stronger) must, and this is counter-intuitive to the
name, and the information on the vendor's website is seemingly non-existant.
There are many references on the web to this yeast being easily stuck, but
in my experience it ferments dryer than the 'dry mead yeast' by the same
vendor...


-- 
Cheers,
Ken