I achieved 20.2% on a bluberry/ginger mead using Lalvin K1-V1116 yeast.
Steve
A B wrote in message >...
>Instead of accidentally making "rocket fuel" (as I've read many times in
>this group), has anyone here intentionally made the strongest wine
>possible? What was the highest ALC% you've made?

Would you please describe how you made it? sugar added periodically? volume?

Steve Peek wrote:
> I achieved 20.2% on a bluberry/ginger mead using Lalvin K1-V1116 yeast.
> Steve
> A B wrote in message >...
>
>>Instead of accidentally making "rocket fuel" (as I've read many times in
>>this group), has anyone here intentionally made the strongest wine
>>possible? What was the highest ALC% you've made?

A system of sugar additions to a must so that a high alcohol content can be
achieved.If all the Sugar / Honey is added at the start of fermentation,
there is a great danger that the sugar or honey will inhibit or kill the
yeast. By
adding small amounts of the sugars each time the specific gravity falls to
1.005.The yeast "LEARNS" to tolerate alcohol concentrations which normally
would kill it. In this way, a slow , steady ferment is encouraged.
This aids quality by not causing the vaporisation of esters.

Note:- Cyser example....................

One can use either a combination ( cooking apples, Cider, crab apples, or
wind fall apples) or single parts to mix with honey or, a or combination of
sugar types, White granulated, Brown, Glucose white powder.
For Exponential feeding, the sugars if added don't require diluting in
water.
However the Honey may require purifying before use.
"Honey" is the basic ingredient of meads. It is the form in which bees store
foodstuff, obtained from pollens of flowers.Since it is high in bacterial
contamination, it is ESSENTIAL to ensure sterility by boiling, or
preferably, with sulphite. When in liquid form after this process of
sterilization the honey can be added directly to the brew without diluting.
By adding grape juice concentrate 250 cl per gallon, and champagne style
yeast, this also will enhance the Alc It's possible to have a potential
alcohol (% by volume ) 25.5

Stephen SG

"A B" > wrote in message ...
| Instead of accidentally making "rocket fuel" (as I've read many times in
| this group), has anyone here intentionally made the strongest wine
| possible? What was the highest ALC% you've made?

A system of sugar additions to a must so that a high alcohol content can be
achieved.If all the Sugar / Honey is added at the start of fermentation,
there is a great danger that the sugar or honey will inhibit or kill the
yeast. By
adding small amounts of the sugars each time the specific gravity falls to
1.005.The yeast "LEARNS" to tolerate alcohol concentrations which normally
would kill it. In this way, a slow , steady ferment is encouraged.
This aids quality by not causing the vaporisation of esters.

Note:- Cyser example....................

One can use either a combination ( cooking apples, Cider, crab apples, or
wind fall apples) or single parts to mix with honey or, a or combination of
sugar types, White granulated, Brown, Glucose white powder.
For Exponential feeding, the sugars if added don't require diluting in
water.
However the Honey may require purifying before use.
"Honey" is the basic ingredient of meads. It is the form in which bees store
foodstuff, obtained from pollens of flowers.Since it is high in bacterial
contamination, it is ESSENTIAL to ensure sterility by boiling, or
preferably, with sulphite. When in liquid form after this process of
sterilization the honey can be added directly to the brew without diluting.
By adding grape juice concentrate 250 cl per gallon, and champagne style
yeast, this also will enhance the Alc It's possible to have a potential
alcohol (% by volume ) 25.5

Stephen SG

"A B" > wrote in message ...
| Instead of accidentally making "rocket fuel" (as I've read many times in
| this group), has anyone here intentionally made the strongest wine
| possible? What was the highest ALC% you've made?

The honey & fruit were all added up front.
Steve
A B wrote in message >...
>Would you please describe how you made it? sugar added periodically?
volume?
>
>Steve Peek wrote:
>> I achieved 20.2% on a bluberry/ginger mead using Lalvin K1-V1116 yeast.
>> Steve
>> A B wrote in message >...
>>
>>>Instead of accidentally making "rocket fuel" (as I've read many times in
>>>this group), has anyone here intentionally made the strongest wine
>>>possible? What was the highest ALC% you've made?