BVC - Alcohol tolerence of yeast

Magdalena da Cadamosto brambleberry at
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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