Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > stuck ferment?
Reply
 
LinkBack Thread Tools
Old 09-06-2007, 11:53 PM   #1
drobbins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: North Carolina
Posts: 56
Default stuck ferment?

I made my first batch of mead on aug 4
I racked it to a secondary the other day and stole a sip, it was tasty but really sweet
visibly it seems to have quit fermenting, no airlock activity, no noticeable bubbles
I thought about mixing up some yeast nutrient and tossing it in there
good idea/bad idea??
it was made with 15# raw honey enough water for 5-1/2 gallons of must and a D-47/nutrient starter
should I just be patient?

Dave

__________________
drobbins is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2007, 01:43 AM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

Check the gravity. #3/gal. should ferment out dry. I suspect it isn't done & more yeast would be a good idea. I would have left it in the primary and roused the yeast.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2007, 02:43 AM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

what yeast did you use?

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2007, 11:48 AM   #4
MikeRLynch
Feedback Score: 0 reviews
 
MikeRLynch's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Connecticut
Posts: 917
Liked 8 Times on 8 Posts

Default

He used d-47. I had a 3 lb to 1 gal mead a little while ago and I used champagne yeast to start out with, but after a month my ferment stopped at 1.03, and I wanted it dry, so I repitched some d-47 (dry, just shook it in and mixed). It restarted and fermented out to nicely dry .991.

Just shake in a little d-47 (like half a packet) and some nutrient, and it should be fine.

mike

__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook
MikeRLynch is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2007, 01:57 PM   #5
drobbins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: North Carolina
Posts: 56
Default

I'm a rookie and don't have a hydrometer but I'm going to the LHBS today to pick one up
I'll grab some D-47 too
there's no downside to re-pitching, right?

Dave

__________________
drobbins is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2007, 03:36 PM   #6
NurseNan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: BC, Canada
Posts: 249
Liked 2 Times on 2 Posts

Default

Relax, mead can take a long time. You may not be seeing any activity in the airlock, but it could still be working. Get yourself that hydrometer and check the SG. Then wait a few days and check it again. If you can take several readings, several days apart and your SG is not moving, then you may have a stuck fermentation. That baby is only a month old! Is it still cloudy? If it is, you should have enough yeast there to do the job. It might just need a bit more nutrient.

__________________
the Nurse wants to know

Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead
NurseNan is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2007, 04:45 PM   #7
drobbins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: North Carolina
Posts: 56
Default

HA

SG reads 1.000
guess I'll just RDWHAHB
thanks for the advice

Dave

__________________
drobbins is offline
 
Reply With Quote Quick reply to this message
Old 09-11-2007, 03:49 AM   #8
NurseNan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: BC, Canada
Posts: 249
Liked 2 Times on 2 Posts

Default

it can go lower, so just give it more time...I've had mead finish at 0.996.

__________________
the Nurse wants to know

Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead
NurseNan 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
stuck ferment lupulin All Grain & Partial Mash Brewing 2 01-08-2009 08:40 AM
ferment stuck? FEARDIZ Beginners Beer Brewing Forum 13 12-07-2007 02:34 PM
Stuck ferment or ??? rokipynes General Techniques 4 10-01-2007 03:54 AM
Sometimes a stuck ferment is ... david_42 General Techniques 7 09-29-2007 07:39 PM
Stuck ferment that wasn't Seveneer General Techniques 9 03-17-2006 12:09 AM