I made a melomel 8 days ago with an OG 1.135 and I checked the gravity today and it is 1.003. Wow, I didn’t think this would be possible in such a short time. I used SNA and kept fermentation temps around 68. I used Lalvin 71-B (Narbone) yeast and it says on the fact sheet that the alcohol tolerance is 14%. I think this one will definitely need some back sweetening.
I’ve heard Ken Schramm say that with the right nutrients and conditions it shouldn’t take more than a week.
That is correct and he says he ferments in the 62-63F range.
This for 71b
I’ve never bothered with checking my gravity that soon, but the numbers sound dead on with my experience with 71B. 1.130’s OG end up finishing in the single-digits for me.
Not sure if that was a question or a statement, but that is what he usually uses. So yes and yes.
Was at Moonlight Meadary recently, Michael said the same, 71B at 62-63F.
I’ve had some of my meads ferment this fast and others take months. I assume it is the nutrient profile and acidity of the individual mead (honey type, other ingredients) that dictates this. I don’t measure acidity in my meads so I’m not 100% sure of this.