DNisich
Active Member
So I made a 1 gallon batch of JAO. I changed the recipe just a little in that I used Lalvin EC-1118 because I wanted to end up with a dry or nearly dry mead. I started at an OG of 1.067 and fermented down to 1.026 over about 5 months. I racked then to a secondary and topped up with a mix of honey and water that I boiled for a short while to sanitize. This bumped the gravity to 1.047.
Its been about 5 months since then and I've only fermented out about 3 gravity points to bring things down to about 1.044.
How about some input as to the top one or two things that other mead makers have done to remedy a stuck fermentation. So far, I read about adding some yeast nutrient.
Can anyone recommend anything else or in addition?
Thanks in advance,
Don
Its been about 5 months since then and I've only fermented out about 3 gravity points to bring things down to about 1.044.
How about some input as to the top one or two things that other mead makers have done to remedy a stuck fermentation. So far, I read about adding some yeast nutrient.
Can anyone recommend anything else or in addition?
Thanks in advance,
Don