Re: "in hindsight..." OR "still need some suggestions"

Either of the yeasts I mentioned before are a lot more alcohol tolerant than
sweet mead yeast & it is possible to restart a stuck fermentation with the
addition of a large starter.

With the resulting high alcohol it would be difficult to naturally condition
your cyser. I think you will need to hit it with a charge of CO2 to achieve
carbonation.
Steve
(still in the running for Carolina meadmaker of the year)
Emo Funk wrote in message ...
>Hi Steve,
>So what I'm gathering here is that a champagne yeast will be more tolerant
>to the high levels of alcohol and allow me to ferment the cyser a bit more?
>
>the end product will be a bit dryer and I really wont be able to sparkle it
>easily, correct?
>
>"Steve Peek" <[EMAIL PROTECTED]> wrote in message
>news:[EMAIL PROTECTED]
>> I'll stop lurking & wade in here for just a moment if you don't mind. My
>> typical recipe is 1 quart (3lbs.) of honey per gallon of volume. Usually
I
>> have an initial gravity of 1.120. Even using cider(typically about
1.040),
>I
>> can't see that your OG was much more than 1.150. Try making a large
>starter
>> with either Lalvin K1-V1116 or champagne yeast & pitch again.
>> Steve
>> Emo Funk wrote in message ...
>> >in hindsight, Im thinking I should have used a dry mead yeast...Given
>this
>> >formula, it probably still would have been sweet enough in the end:
>> >
>> >5 gal apple cider
>> >15 lbs wildflower honey
>> >2 tsp acid blend
>> >5 tsp yeast nutrient
>> >
>> >with the sweet mead yeast it's just TOO SWEET...
>> >I've gotten a couple suggestions of how to handle this but could use a
>> >couple more....
>> >
>> >
>> >the cyser will be sparkling...
>> >
>> >
>>
>>
>
>