I pitched a batch of vanilla black pepper mead a week ago and it seems to be going nowhere. I used an English ale yeast to get a sweeter finish, but I'm getting no activity at all. I put black peppercorn and vanilla bean in the primary in the hopes of getting a flavor punch. Is there some property in either of those ingredients that might inhibit the yeast?
What was the original gravity reading? A full list of ingredients would useful too
15 lbs white clover honey
Water to bring volume to 5 gal (about 4 gal)
40 whole black peppercorns
2 whole vanilla beans
Wyeast 1338 smack pack (started overnight in a growler)
OG - I'll check my notes when I get home, but I'm pretty sure it was 1.06
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