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Old 06-28-2014, 06:54 PM   #1
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I made my first mead about 3 weeks ago. I used 12 lbs. of honey and 3 gal. of water ( I did not pasteurize it); O.G. was 1.11. I pitched a packet of Lalvin D47 at about 70°F, slowly lowered the temp down to about 65°F over a few days, and followed the staggered nutrient regime. Two weeks in (i.e., last week) I took a gravity reading at it was around 1.080. I took another reading today and it is down to around 1.074. One of the member's in my homebrew club made a mead the same day and his was down to about 1.00 last week. With the staggered nutrients, I was expecting the gravity of my mead to be close to his.

So, I'm not sure what I should do at this point to speed things up. I'm beginning to question if one packet of yeast was enough. I have a few more packets in the fridge, so should I pitch another packet or two? If I do that, should I do the staggered nutrients again? My club is going to be aging the mead in a bourbon barrel and we are supposed to have our mead ready in a few more weeks. Any suggestions would be greatly appreciated - thanks!

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Old 06-29-2014, 01:56 AM   #2
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Let it go, it should be ready in a couple weeks.

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Old 06-29-2014, 02:48 AM   #3
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Sounds like a stalled ferment. Since you added nutrients, it's probably a pH problem. If you can, take a pH reading. If it's 3 or below, do the following:
Stir it to get lots of oxygen in the must.
Add 3/4 TBSP of potassium carbonate to bump the pH above 3.
Stir it again everyday until the gravity gets to 1.03.

Hope that gets it going!


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Old 06-29-2014, 05:15 AM   #4
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I'll check the pH and see where it's at. I'm assuming stirring daily will not have any ill effects on the mead? I've been brewing for a number of years, so stirring goes against everything I've learned and I'm concerned about oxidation. Thanks for the replies! I guess I need to keep reminding myself that mead is a whole different ballgame.

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Old 06-29-2014, 12:45 PM   #5
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Default First Timer Question

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Originally Posted by MDBrew69 View Post
I'll check the pH and see where it's at. I'm assuming stirring daily will not have any ill effects on the mead? I've been brewing for a number of years, so stirring goes against everything I've learned and I'm concerned about oxidation. Thanks for the replies! I guess I need to keep reminding myself that mead is a whole different ballgame.

You are correct. Mead is not beer. There are no hops so oxidation is a minimal concern. Plus, your fermentation is not finished. If you get the yeast going again, the CO2 produced is protective.

If that doesn't work, you'll need to resort to the EC1118 or UvaFerm43 restart protocol. I call it the nuclear option.


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