Replying to Avatar Bill Reichlin

Made a rum wash 5 days ago. 10# black strap, 5# brown sugar, 5 gallons of water. Boiled 1 oz bakers yeast in 2 gallons of water and dissolved all the fermentables in the hot water. Added 3 gallons of cold water and pitched another 1 ounce of yeast when the temp reached 100F. Starting gravity was 1.085. Strong fermentation within 12 hours. SG is sitting at 1.020 now and fermentation has slowed considerably. Wondering if I should hit it with another yeast to drop the SG closer to 1.000. Any thoughts?
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Studio 3.14 Official 2y ago

Well, at some point won't adding more yeast just not do anything? Doesn't the amount of yeast/sugar compared to volume of water choke out growth/activity at some point?

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Bill Reichlin 2y ago

The yeasts ability to tolerate alcohol is a major culprit. Some strains can tolerate a higher level of alcohol. I originally used bakers yeast. I've found it doesn't do well much over 6% so I added some distillers yeast hoping it would finish out the ferment. Got a couple of more points but still finished higher than I wanted at 1.012. Started with too high of a gravity wash.