Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Stuck Fermentation??

Reply
 
LinkBack Thread Tools
Old 01-09-2013, 01:41 PM   #1
Delaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Montreal, Quebec
Posts: 486
Liked 14 Times on 14 Posts
Likes Given: 15

Default Stuck Fermentation??

Hi,

I recently fermented a traditional mead as well as a Apple/Lime mead. I am worried that the traditional mead is stuck, and possibly infected. I have not yet taken a gravity reading since pitching yeast...I plan to do this soon.

The mead has been fermenting for ~ 2 months. Both are still in primary. The Apple & Lime mead is crystal clear, whereas the traditional mead is quite murky. Staggered Nutrient Addition was implemented for the traditional mead, but I ran out and therefore only added ~half the recommended amount of DAP/Fermaid-K. It should be noted that calcium carbonate wasn't added. Furthermore, it appears that a pellicle has formed on the surface of the traditional mead....Could this simply be bees wax, or is it likely to be an infection?...

__________________
Delaney is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2013, 01:46 PM   #2
Delaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Montreal, Quebec
Posts: 486
Liked 14 Times on 14 Posts
Likes Given: 15

Default

I will take a gravity reading tonight and report the current attenuation...If the fermentation is stuck, would it be safe to assume that a combination of pH/nutrient deprivation may be responsible?

-If fermentation is stuck, would racking onto fruit be likely to provide sufficient nutrients for the yeast?

-If fermentation is stuck, should I pitch more yeast? yeast energizer? More Fermaid-K/Dap?

-If what I see is indeed a pellicle, what fruit might compliment a sour/funky mead?

__________________
Delaney is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2013, 01:54 PM   #3
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Before you do anything, take a gravity reading. Also, we need to know what the OG was, what yeast you used, and other details. If it's still cloudy, chances are it's just still going. If you're above the 1/3 break point, you can add more nutrient. If you're below that, you might need to do something else.

BTW, I've never done anything to alter the PH of my traditional mead batches. The ONLY time I've needed to do something was with batches with high levels of something acidic. You want the PH to be above 3.2 in order for the yeast to be in a decent environment. More acidic (lower PH numbers) put additional stress on the yeast.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2013, 02:00 PM   #4
Delaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Montreal, Quebec
Posts: 486
Liked 14 Times on 14 Posts
Likes Given: 15

Default

Quote:
Originally Posted by Golddiggie View Post
Before you do anything, take a gravity reading. Also, we need to know what the OG was, what yeast you used, and other details. If it's still cloudy, chances are it's just still going. If you're above the 1/3 break point, you can add more nutrient. If you're below that, you might need to do something else.

BTW, I've never done anything to alter the PH of my traditional mead batches. The ONLY time I've needed to do something was with batches with high levels of something acidic. You want the PH to be above 3.2 in order for the yeast to be in a decent environment. More acidic (lower PH numbers) put additional stress on the yeast.
Thanks, I'll take a reading shortly and take it from there...
__________________
Delaney is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2013, 02:15 PM   #5
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

Check out the forums on the Got Mead? site too.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie 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
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 01:46 AM
Can too vigorous an initial fermentation cause a stuck fermentation? BBFCreatureFM Fermentation & Yeast 6 12-20-2012 04:32 PM
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 12:45 AM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM