Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Fermentation Stopped?
Reply
 
LinkBack Thread Tools
Old 10-02-2011, 02:56 AM   #1
loaming
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 4
Default Fermentation Stopped?

I've got my very first mead going in the primary- SummerSolstice's Caramel Apple Mead. Everything went relatively well with the initial recipe, though fermentation was slow to start. OG was 1.155 (compared to the recipe's 1.120.)

After one week it got to 1.075, and I added nutrients. Week two it got to 1.035 and I added again... and that's where I am having problems. It has been a week since we added nutrients, and I am currently sitting at 1.030. Recipe recommends reaching 1.012 before racking to secondary.

Temperature was at a steady 68F initially, this week it fell to 64F. I currently don't have any way of checking the pH.

I've read the other threads about possibly stuck fermentation, but the circumstances seem different, so I thought I would ask. Would adding more nutrients at this stage even work? Any recommendations?

__________________
loaming is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2011, 05:36 AM   #2
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Adding inorganic nutrient (ie DAP) would be of no use now, since yeast cannot assimilate inorganic N in high alcohol environments. Organic nutrients (ie autolyzed yeast) would still be assimilable and may be beneficial; autolyzed yeast also has yeast hulls which can be beneficial at sopping up toxic stuff that will inhibit the yeast late in fermentation.

All that said, although adding nutrient wouldn't hurt, it's may not help. That is an extremely high OG. Anything about 1.130 is gonna be very difficult to keep going. As well, what yeast did you use? The yeast may simply be at their alcohol tolerance.

Even if you used K1V, which has a tolerance of 18%, it's entirely possible it would get stuck at 16% if the ferment wasn't managed well (examples: not enough nutrient, not enough aeration) since the OG you had is already really putting the yeast in a very stressful situation.

I'd try adding some autolyzed yeast and see where that gets you; I've also heard racking can help reinvigorate a ferment, though I can't speak to this myself. Also, just because it's going slow, doesn't mean it's stuck, so give it some time.

__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2011, 11:03 PM   #3
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,682
Liked 174 Times on 161 Posts
Likes Given: 26

Default

Well, as the current numbers already indicate about 17% already, then I really doubt whether it'll go much further anyway. At 1.030 it's gonna be pretty sweet, so I'd probably just try clearing it etc and then fortifying it with something neutral (vodka), if 17% isn't strong enough for you.

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2011, 01:41 AM   #4
loaming
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 4
Default

Yeah, I was originally concerned about the high gravity, especially since I'm not sure what I did to make it different from the recipe. I am using K1V.

Thanks for the recommendations. Good news though- I got the primary in a better temperature and have been aerating it, and it is still fermenting. It's sluggish, but seems to be responding well to the temperature change, so I'm going to see if I can continue to nurse it a little further. Will keep you posted!

__________________
loaming is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2011, 02:20 AM   #5
commonsenseman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 552
Liked 2 Times on 2 Posts
Likes Given: 10

Default

Glad to hear it's still going for you!

A word of caution though: be very careful introducing oxygen this late in the game, you may end up oxidizing it (cardboard flavor).

Good luck!

__________________

"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

commonsenseman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead has stopped fermenting, need advice. thrall Mead Forum 4 10-17-2010 01:41 PM
mead stopped bubbling after 1 week rjconway Mead Forum 8 08-11-2010 03:48 PM
Help cyser stopped Larry V Mead Forum 9 10-10-2007 08:33 PM



Newest Threads

LATEST SPONSOR DEALS