Ray Calvert wrote:
> "Dick Adams" > wrote in message
> ...
>
>>Ken Vale > wrote:
>>
>>>Dick Adams wrote:
>>
>>>>I'm looking for a yeast that will completely die between 10%
>>>>and 12% abv. I would prefer it to be agressive rather than
>>>>slow - so it ferments quickly and dies from alcoholism..
>>>>
>>>>Any suggestions?
>>
>>>It is easier to control the sugar than it is to control the
>>>yeast, if there is only enough sugar to reach 10% abv no
>>>yeast in the world can ferment it past that point.
>>
>>I always appreciate common sense answers. My problem is that
>>when I let a Maple Syrup Wine/Mead ferment out, it acquires a
>>fuesal taste. So I'd like it to ferment out leaving an SG of
>>around 1.02. The solution so far has been crushed Campden
>>tablets per gallon. They aren't that easy to crush.
>>
>>Dick
>
>
> I am not talking from experience here but when it gets down to the SG you
> want you might try putting it in a refrigerator or freezer to stop the
> fermentation. This will not kill it so if you bring it out and warm it up
> again it will likely start up again. If you can leave it in the cold until
> it starts to clear. Then rack it off the sediment. This will leave most of
> the yeast behind. You might be able to either sterile filter it (not a
> simple filter, a sterile filter) or treat it with sorbate and let it finish
> clearing. I would force the clearing with fining as fast as possible.
>
> Just some suggestions. Once again, not from experience so take them for
> what they are.
>
> Ray
>
>
I use the sugar I need to get to the abv I want, ferment dry, bulk age
and rack etc. Then bottle dry. When I drink it, I add sugar if needed.
Saves a lot of hassle.