Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Stuck fermentation and when to secondary

Reply
 
LinkBack Thread Tools
Old 08-30-2010, 07:28 PM   #1
BlackDogBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Slatington, PA
Posts: 330
Liked 5 Times on 5 Posts
Likes Given: 3

Default Stuck fermentation and when to secondary

On 8/1 I made a 5-gallong batch of sweet mead with 12 gallons of wildflower honey, approx 3.5 gallons of water, 5tsp. of LD Carlson yeast nutrient and 2 Wyeast sweet mead 4184 smack packs. The OG was 1.086.
Two days later I stupidly decided to try to airate again using my degasser attachment on the drill. I made a giant geyser and lost about a gallon or so. Lesson learned.
I just checked the gravity, it is 1.043. I know mead takes a long time to ferment and even more time to age. The mead is now clear, with a large amount of sediment in the bottom. I see very little airlock activity.
I'm guessing the ferment is stuck? Should I re-pitch liquid yeast or do the dry yeast route as suggesed in FAQ? Am I just being impatient? Also, when should I transfer to secondary? Thanks.

__________________
BlackDogBrewing is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2010, 10:39 PM   #2
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

Yep, it sounds stuck. You can try a few things to get it restarted.

1. Check the pH. This strain can be finicky and is very sensitive to pH. If the pH is below about 3.2, it probably needs to be adjusted.

2. Aerate it well. This strain needs all the TLC you can give it, and this will help the yeast to divide.

3. Add some yeast energizer like Fermaid K that is heavy on the autolyzed yeast. At least 2 grams per gallon.

4. Yeast Hulls - provide useful sterols and other survival factors while binding short chain fatty acids and other yeast toxins. 1 gram per gallon is good.

5. I'm not sure what temperature you've been maintaining, but if it is less than 70 F, you may want to bring it up to about 74 F to see if that helps.

If that doesn't get your fermentation going, I would restart using something like Hightest's protocol using ADY.

If you rack it now, you will leave a lot of active yeast behind. I would wait to see if it restarts first. If it doesn't, and you need to repitch, I would rack it first.

I hope that helps.

Medsen

__________________

Last edited by MedsenFey; 08-30-2010 at 11:16 PM.
MedsenFey is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2010, 10:49 PM   #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

do a search for 'staggered nutrient additions'...this is a great way to get mead rolling through fermentation.

__________________
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 08-31-2010, 09:53 PM   #4
BlackDogBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Slatington, PA
Posts: 330
Liked 5 Times on 5 Posts
Likes Given: 3

Default

Quote:
Originally Posted by MedsenFey View Post
Yep, it sounds stuck. You can try a few things to get it restarted.

1. Check the pH. This strain can be finicky and is very sensitive to pH. If the pH is below about 3.2, it probably needs to be adjusted.

2. Aerate it well. This strain needs all the TLC you can give it, and this will help the yeast to divide.

3. Add some yeast energizer like Fermaid K that is heavy on the autolyzed yeast. At least 2 grams per gallon.

4. Yeast Hulls - provide useful sterols and other survival factors while binding short chain fatty acids and other yeast toxins. 1 gram per gallon is good.

5. I'm not sure what temperature you've been maintaining, but if it is less than 70 F, you may want to bring it up to about 74 F to see if that helps.

If that doesn't get your fermentation going, I would restart using something like Hightest's protocol using ADY.

If you rack it now, you will leave a lot of active yeast behind. I would wait to see if it restarts first. If it doesn't, and you need to repitch, I would rack it first.

I hope that helps.

Medsen
Thanks for your assistance, I'll be sure to do the above. The fermentation temp has been between 72 and 74 degrees.
__________________
BlackDogBrewing 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
I think my fermentation is stuck Ledbetter Mead Forum 4 08-03-2010 04:17 PM
Stuck fermentation Sum1Stu Mead Forum 4 09-05-2009 08:11 AM
Stuck fermentation claphamsa Mead Forum 6 03-31-2009 06:20 PM
possible stuck fermentation tooomanycolors Mead Forum 3 03-06-2008 09:44 PM
possible stuck fermentation... sailman Mead Forum 10 09-22-2006 10:05 PM