Mead Brewing?

[Paul Shore]

On  9 Dec 96 at 8:18, Pug Bainter wrote:

> In those cases had the yeast gotten to alcohol tolerence or simply
> ran out of food/sugar? Since most wine references I seen suggest to
> get the SG down as close to 1.000 as possible, I would think that
> they simply didn't have any more sugar to convert.
I think that you are right.  Some yeasts have been known to tolerate 
30% alcohol.


Paul Shore                       | Email: shore at dcainc.com
Development Engineer             | Phone: (918) 225-0346
Doug Carson and Associates, Inc. |   Fax: (918) 225-1113
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