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Will I need to pitch new yeast?
I plan on brewing a braggot next weekend. From the reasearch I've done it seems that I need to leave it in the secondary to condition for close to six months or more. I don't think that the yeast would survive that long, so would it be a good idea to pitch new yeast at bottling in order to cabonate it?
Hello? (tap tap) Is this thing on?
Never done a braggot, but since you're looking for answers I'll give it a shot. I think after 6 months pretty much everything will have dropped out of suspension and it'll be a good idea to pitch a clean, neutral yeast for carbonation. What ABV are you shooting for?
I've got a mead that's been sitting for almost 3 months right now. I'm fermenting it out to below 1.000 and hope to have a light, dry sparkling mead when I'm done. When it's time to bottle you can bet I'll be adding more yeast to carbonate.
I'm only guessing here, but I think the ABV should come out to around 7-10%. I was pretty sure that all the yeast would be done for, but I wanted to make sure. I've never done a braggot before either, nor have I done anything that's been in the secondary for any longer that 4 weeks. Hence my uncertainty. Thanks for the input.
I think most healthy ale yeasts can handle up to 10% ABV so if you pitched something like Safale 05 then you might be OK if your ABV isn't too high. If it that doesn't work or your braggot gets up above 10% then maybe a clean wine or champagne yeast might work. My mead is up around 12.0 - 12.5%ABV so I'm going to use champagne yeast to carbonate.
I'm actually gonna use Wyeast's 1272 American ale yeast II, I don't think it'll get above 10% ABV. I was thinking about using a champagne yeast to carbonate,if the AVB does get high enough. 10% or higher I guess.
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