Our goal is to publish the results. Where, I don't know as I'm not the one
running the experiment. Being a homebrew club, Zymurgy will be our likely
target. I will commit to posting the results here and in the mead and
brewing NG's.

How about I throw out a few more data points:

Cotes des Blancs finished @ 1.004
1056 American Ale finished @ 1.012
Sweat Mead finished @ 1.000
Portwine finished @ 1.020
71B-1122 finished @ 1.018

-Danno

--
email me at s_danno at msn dot com
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"Ray" wrote in message
...
When did you start these meads? I hope you are posting the results in
full
on this site and on the Mead site.

Ray

"danno" wrote in message
...
The Oregon Brew Crew is in the midst of completing an experiment on mead
where we took 30 gallons of 1.110 mead and split it between six
different
yeasts. The Red Star finished at 1.004. Our tasting is scheduled for
early
Nov.

-Danno

--
email me at s_danno at msn dot com
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"Craig" wrote in message
.10...
This is more of a mead related question, but since I used a wine
strain...

Last night I pitched a packet of Red Star Pasteur Red yeast into a
pyment
mead with an original gravity of 1.110. How far down will Pasteur Red
ferment? I've searched the web but could not find any info on this.

By the way, this was a fast start to the ferment. I was mixing this
pyment
mead up while watching the pregame show for the Cubs and Braves game
on
Friday night. And by the late innings, with my Cubbies in control of
the
game, the mead was already fermenting.