Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Stuck?
Reply
 
LinkBack Thread Tools
Old 09-23-2012, 09:04 PM   #1
BBQB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: West Chester, PA
Posts: 73
Liked 4 Times on 4 Posts

Default Stuck?

Hi all,
I put together a 5 GA mead on July 1st 2012 that I believe might be stuck.
Here are the deets:
15lbs orange blossom honey
2 packs Cotes De Blancs yeast
Enough water to make 5 gallons.

The OG was 1.118. Every day for four days I added yeast nutrient and gave it a stir. Since then I have just let it sit. I took a gravity today and it was 1.045. I was expecting it to be much lower. Does anyone have any thoughts on this? Do you suppose it is stuck? If so, then do you have suggestions on what I should do?

I would really appreciate any help anyone can provide.

Thanks!
BBQB

__________________
BBQB is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2012, 09:22 PM   #2
Native302
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Milton, Delaware
Posts: 696
Liked 7 Times on 7 Posts
Likes Given: 6

Default

Having same issues but on a much larger scale and higher sg reading. Interested in replies.

__________________
Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
Native302 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 02:31 AM   #3
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,044
Liked 192 Times on 178 Posts
Likes Given: 34

Default

What "Yeast Nutrients" did you use? If it was commercial Yeast Nutrients like LD Carlson's Yeast Nutrients. That just contains Diamonium Phosphate or DAP. DAP also looks like coarse salt so if it just looks like that then you just used DAP. The problem with that is that DAP is a manufactured nitate which really is great when starting your must. But not so much later in the fermenatation proccess, usually a little after the lag phase. You need other trace nutrients and natural nitrates & amino acids.

Cotes De Blancs yeast is a yeast that uses a lot of nutrients to do it's work. So DAP alone in a traditional mead will often result in a stuck fermentation, regardless of how much DAP you add.

I use Nutriferm advanced for my additional nutrients or some often get away with adding about 10 - 15 fine chopped golden raisins per gallon. B6 & B12 tablets crushed up at 100mg per 1 - 2 gallons will also help out alot.

If all this is true for you then I would suggest making a new starter of Lalvin 1116 yeast with the following recipe and then pitch in a yeast energizer like Nutriferm advanced into the main must:

2 cups water
1/2 cup honey
1/4 tsp of yeast nutrients
10 fine chopped raisins

Just let that sit with the yeast for 8 hours and then pitch that with 3 tsp of energizer. That should dry you out.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 02:37 AM   #4
KenSchramm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Troy, MI
Posts: 78
Liked 4 Times on 4 Posts

Default

I'm a little more worried about a drop in pH. If you have a pH meter, see if it is near or below 3.0. If it is, a little potassium carbonate to get it up closer to 3.4 should get things moving again.

KDS

__________________

No longer a Junior Member. Thank goodness.

KenSchramm is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 09:56 PM   #5
BBQB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: West Chester, PA
Posts: 73
Liked 4 Times on 4 Posts

Default

Thanks for the replies.
Unfortunately I am out of town so I cannot check which nutrient I used or the ph. I do remember that nutrient was a powder, not crystals.

__________________
BBQB is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 09:57 PM   #6
BBQB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: West Chester, PA
Posts: 73
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Arpolis
What "Yeast Nutrients" did you use? If it was commercial Yeast Nutrients like LD Carlson's Yeast Nutrients. That just contains Diamonium Phosphate or DAP. DAP also looks like coarse salt so if it just looks like that then you just used DAP. The problem with that is that DAP is a manufactured nitate which really is great when starting your must. But not so much later in the fermenatation proccess, usually a little after the lag phase. You need other trace nutrients and natural nitrates & amino acids.

Cotes De Blancs yeast is a yeast that uses a lot of nutrients to do it's work. So DAP alone in a traditional mead will often result in a stuck fermentation, regardless of how much DAP you add.

I use Nutriferm advanced for my additional nutrients or some often get away with adding about 10 - 15 fine chopped golden raisins per gallon. B6 & B12 tablets crushed up at 100mg per 1 - 2 gallons will also help out alot.

If all this is true for you then I would suggest making a new starter of Lalvin 1116 yeast with the following recipe and then pitch in a yeast energizer like Nutriferm advanced into the main must:

2 cups water
1/2 cup honey
1/4 tsp of yeast nutrients
10 fine chopped raisins

Just let that sit with the yeast for 8 hours and then pitch that with 3 tsp of energizer. That should dry you out.
I'll give this a shot this weekend, thanks!
__________________
BBQB is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 10:18 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,108
Liked 4481 Times on 3260 Posts
Likes Given: 870

Default

Quote:
Originally Posted by KenSchramm View Post
I'm a little more worried about a drop in pH. If you have a pH meter, see if it is near or below 3.0. If it is, a little potassium carbonate to get it up closer to 3.4 should get things moving again.

KDS
Hey, welcome back! It's nice to see you back on the forum. Glad to see you're back to your old self, or at least getting there!

At what point does the pH drop really impact fermentation? You said to bring it up if it's at or below 3.0, but is there a "close" at say, 3.1 or 3.2, that would signal some potential problems?

What I'm asking is, can you forestall a complete stall by catching it at 3.2 and adding nutrients, thus avoiding having to add the K2CO3? And does CaC03 have a similar effect?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 06:05 PM   #8
BBQB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: West Chester, PA
Posts: 73
Liked 4 Times on 4 Posts

Default

I created a cotes des blanc starter and repitched without success. I then did the same with champagne yeast. This seems to be working but slowly. I was at around 1.050 and now a week later am at 1.040. I'll post again if it drops more

__________________
BBQB is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 11:20 AM   #9
BBQB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: West Chester, PA
Posts: 73
Liked 4 Times on 4 Posts

Default

FYI-my mead came out fine. I bottled it off not too long ago. Not too shabby if I say so myself. It fermented dry, around 1.00 I think

__________________
BBQB 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
Its stuck johns Mead Forum 7 02-17-2012 02:09 PM
I'm stuck. JohnFrum1978 Mead Forum 6 10-24-2011 05:01 AM
Is it Stuck ? jeffd10 Mead Forum 3 06-01-2011 06:10 PM
stuck mead? LazyPBar Mead Forum 9 12-05-2010 10:28 PM
Low pH -stuck @ 1.045 GNBrews Mead Forum 10 12-13-2009 09:48 PM