I have a 5 gallon batch of mead brewed with 18lbs of wildflower honey and 71b-1112. The fermentation has stopped such that ABV is ~6.13%. Initial and final (current) gravity readings somewhere around 1.125 and 1.077 (difference being 0.048). It tastes fine -- other than being much too sweet and not enough drunkening.
I still need to check pH and Nitrogen levels, but is it possible that there was just too much sugar to start with?
Most guides to kick-starting fermentation advise having temperature of the yeast rehydrate and must within 10 degrees C.
Once I determine I would be able to kick-start fermentation (i.e. determining there are no killing agents, pH and Nitrogen levels are OK) how do I satisfy the temperature requirements I've been reading about? My mead is room temperature by now; am I supposed to re-heat the whole thing?