BVC - Alcohol tolerence of yeast
Magdalena da Cadamosto
brambleberry at hotmail.com
Wed Oct 6 15:18:34 PDT 1999
>Hi, I use mostly Lalvin yeasts.
I like those too, especially the burgundy yeast.
>>As far as letting them go to the end, I usually stop the fermentation at a
>>certain gravity because I don't want the mead too harsh or all the flavors
>>that I love to dissipate due to too high an alcohol content.
So, what's your favorite method of stopping fermentation? Curious minds are
-Magdalena the curious
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