Im making a sweet mead, it has been in the secoundary for seven months and has been dorment for a month the gravity is 1.070 what should I do to get the gravity lower?
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"Over Build It Or Don't Build It" (Raider11)
Well I'd sort of go with huesmann's suggestion, but instead of using EC-1118, I'd try with K1V-1116 first - oh and google for restarting fermenation/stuck fermentation first for the method to actually use.....
Depending on the starting gravity, it's possible to make the batch hit 18% ABV if there was enough sugar's in the original must (a potential of 18% ABV in a must is a starting gravity of about 1.135 or so).
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"What the large print giveth, the small print taketh away". Tom Waits.
Mead too sweet
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