ibrewdou
Well-Known Member
hello all, i'm currently working my way out of an apparent stuck mead fermentation, occurring in secondary after 3 months or so. gravity when i racked it into third carboy was 0.030. there had been no action at all for several weeks. temp was 66' or so. it tasted very good but was still sweet. this is to be a basic dry mead with 12 lbs. of clover hony and wyeast liquid mead yeast, nutrient and dap to start. wish i knew then what i know now. i didn't add new yeast, nutrient or dap at racking to secondary. but it continued to ferment fine. slooooooowwwww, but steadily. I know it's supposed to get claer and possibly to "zero" gravity so i know somethings not right. so, after racking to third-ary i added dry champaign yeast and dap. It foamed! it all settled out and i solid-stopper plugged and rolled to distribute the yeast. it was bubbling slowly and i warmed it to 73' over night with heating pad on low. then this morning good yeast cake settled on bottom, re-roused the yeast and it's currently 72' and slowly burping. i'm to just be patient now and let it do its thing? i don't think i aerated it originally other than ouring into carboy. i know i didn't when i racked it. i have an airstone i've been itching to try, shoul i aerate the mead and if so for how long? suggestions are welcome, come too far and it tastes too good to let things fall apart. thanks to all but