Hi everyone. I started a 3 gallon batch of mead back in mid November with an OG of 1.132. I used Fermaid K and White Labs Sweet Mead Liquid Yeast with a plan to ferment down to 1.020. Since this yeast dies off at 15% ABV, I figured this would work out nicely. After a month and a half I was only down to 1.092 with almost no visible airlock activity so I pitched more yeast and Fermaid K. Now after three months I'm down to 1.062 with little airlock activity.
I guess I got impatient this week and I went ahead and split my 3 gallons into 3 individual jugs with fruit in two. My hope was that this would kick start things again. Now that I'm done though, I'm worried this might have not been the right move.
Any ideas and suggestions on the following?
1. How do I get fermentation going again? Especially since I'm now in three jugs with fruit.
2. How long should I leave my mead on fruit and what's the best way to separate once done? Straining with cheese cloth is a bad idea, right?
Thanks for any help you can provide.
I guess I got impatient this week and I went ahead and split my 3 gallons into 3 individual jugs with fruit in two. My hope was that this would kick start things again. Now that I'm done though, I'm worried this might have not been the right move.
Any ideas and suggestions on the following?
1. How do I get fermentation going again? Especially since I'm now in three jugs with fruit.
2. How long should I leave my mead on fruit and what's the best way to separate once done? Straining with cheese cloth is a bad idea, right?
Thanks for any help you can provide.