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
---------------------------------------------------------


"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
> > ---------------------------------------------------------
> >
> >
> > "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.
> >
> >
>
>