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HELP
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So I just prepared my must for my second batch. It's a one gallon batch and I used about a quart of fresh squeezed pear juice and 3.75lbs of honey. I was shooting for around abv but I got over . I'm using Lalvin 71b-1122 for my yeast (it's all I have) and I read that it's tolerance is -. I'm thinking of adding more water to the mix to bring it down or is it horrible to let the must sit for a day and grabbing some more suitable yeast tomorrow?
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