probably been asked before but…
lets say i made a must with 4 gallons water + 10 lbs honey + 5 lbs blueberries.
i pitched 2 sachets of lalvin 76b-1122 yeast, alcohol tolerence is about 14%.
fermentation temp about 68f.
in one month i need to add 5 more pounds of honey and 5 more pounds of blueberries. i will be removing the old blueberries first.
i will probably top it off to 5 gallons at this point too.
after a month i rack to secondary and then continue fermenting for about 4-6 months before bottling.
question: how do i calculate the gravity at the addition of the new honey, fruit and water?
question: i am concerned about alcohol tolerence for this yeast and maybe the new honey causing osmosis (?) issues for the yeast. would the additions put the potential alcohol over 14% or strain the yeast?
question: if so, would pitching a pack of yeast with say 18% alcohol tolerence with some nutrient work to finish? i would like a sweet to semi dry final product. sweet is preferred.
thank you in advance for any help…it truly is appreciated.