Hello all, first post here.
I assume I confused myself with another fermentation as I thought this mead was at 1.030 when I racked it. However, I tested it today and it is indeed at 1.050.
The yeast I originally used was a Wyeast packet (4783 - Rudesheimer) with a percent alcohol tolerance of 14%. I'm considering reinoculating the mead with a new strain of yeast. However, as I have never tried to restart a fermentation I'm hoping to get some opinions first before I do anything. On hand I have Lalvin EC-1118, Red Star Montrachet, and Red Star Champagne.
I suspect the mead is still fairly nutrient rich as I added plenty at the start of fermentation and didn't allow for it to finish fermenting. But if it would be wise to add nutrients as well I have some fermaid K on hand as well.
I'd greatly appreciate any help,
Thanks
I assume I confused myself with another fermentation as I thought this mead was at 1.030 when I racked it. However, I tested it today and it is indeed at 1.050.
The yeast I originally used was a Wyeast packet (4783 - Rudesheimer) with a percent alcohol tolerance of 14%. I'm considering reinoculating the mead with a new strain of yeast. However, as I have never tried to restart a fermentation I'm hoping to get some opinions first before I do anything. On hand I have Lalvin EC-1118, Red Star Montrachet, and Red Star Champagne.
I suspect the mead is still fairly nutrient rich as I added plenty at the start of fermentation and didn't allow for it to finish fermenting. But if it would be wise to add nutrients as well I have some fermaid K on hand as well.
I'd greatly appreciate any help,
Thanks