JohnFrum1978
Active Member
Started a sack mead over the summer. I used 20 lbs of clover honey, some yeast nutrient, and a package of red star champaign yeast in a 5 gallon batch. Original gravity was 1.14. I got it fermenting and left it alone for a few months. When I racked it last month it tested at 8%. Everything I'm reading says red star champaign yeast should be good for 13-18%.
So I tried repitching, making a starter from another pound of honey, yeast nutrient, and another packet of the same yeast. Nothing much happened. The guy at the homebrew shop suggested adding hungarian oak chips. I did and it started foaming and bubbling a little. Nothing spectacular. Then I put it out on the porch when we had a few warm days a week back. Stuff was definitely happening in the carboy and the airlock was going like a madman. But I just checked the gravity again just now and it read 1.08. Seems like it's still hovering around 8%.
Any suggestions? I'd like my extra 5-8 percent.
So I tried repitching, making a starter from another pound of honey, yeast nutrient, and another packet of the same yeast. Nothing much happened. The guy at the homebrew shop suggested adding hungarian oak chips. I did and it started foaming and bubbling a little. Nothing spectacular. Then I put it out on the porch when we had a few warm days a week back. Stuff was definitely happening in the carboy and the airlock was going like a madman. But I just checked the gravity again just now and it read 1.08. Seems like it's still hovering around 8%.
Any suggestions? I'd like my extra 5-8 percent.