So my fermentation seems to be stuck. I just watched the air lock for a full minute and couldn't tell that it had moved at all. This is problematic because I just racked it and added honey about two days ago. I used Lalvin EC 1118 initially, which I understand is a quick fermenting yeast. Is it likely that this yeast is dead? I understand that I could re-energize it with yeast nutrient and energizer and see if that would help. However, I've moved to a different area since I started brewing and the homebrew shop here has the recommended Lalvin d-47 strain of yeast. Is it advisable, since my fermentation seems to have stuck, to pull a sample out, check the SG, and, if it's too high to have stopped switch over to D-47? will this negatively impact my mead? If I add too much, I suspect that it would give yeasty flavors that might have to be aged out, but perhaps just a little bit, and some energizer and so forth? Any insights?
I have acquired an automatic siphon, by the way, so no more suck-siphoning for me.
Also, I look forward to hearing how Lightning's brew goes. Keep us informed!