Fast and strong fermentation

- Insertion of the fermentation process: a few hours after mixing, very strong fermentation during the first 2 to 3 days (Attention, foam running over the best fermenting cask in a large cardboard box set).

- The end of the fermentation process: after 5 days. Killing the residual yeast by sulfurization.

- Measured Alcohol: 24.95% Vol.

A little excursion to determine the alcohol content.
A Acidometer fails here because of the sugar content! Better: 25 ml pipette and weigh. Pipette For comparison same amount of water at the same temperature and weigh. The 25 ml Met evaporate in a very small and lightweight pot. The sugar remains, these weigh (along with pot, use a light production so that the precision balance is not overloaded) and deduct the weight of 25ml Met. This adjusted weight divided by 25ml gives the density. Enter density and temperature here: [...] and the alcohol content is calculated (alternatively googling a formula ;-).

- Residual sugar of Mets: 7.3 g / l, so that it is dry (= to 9 g / l). Mir is too dry, so I nachgesüßt with 500g honey (liquid) and 24 g / l residual sugar get what sweet / semi-sweet (= 18 to 45 g / l) corresponds.

Conclusion: I am completely satisfied with this yeast because it ferments very quickly, enough alcohol supplies (you can dilute always) and a taste but very good concoction created :-)