Fermentation problem

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Sir_Alex

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Hello everyone
I'm new to mead making ( only brewed four batches). I started a rose hip mead three days ago and the fermentation started very quickly (around 12 hrs) and now three days later it is slowing down almost to a compleat stop. Any suggestion or ideas about what is going on?
 
We need to know the recipe, gravity, yeast, etc. Based on how little you have provided, all anyone could say is, "Shake it to rouse the yest."
 
Here is what I did in more detail
3 gal batch
10lb clove honey
Red Stare champagne yeast (1pack)
2 tsp yeast nutrient
3 oz dried Rose hips

Initial gravity was 1.095
I also used a air pump to aerate the must for 30 min and shock it for 5. I let it sit in a closet @ 67 degrees
 
Sir_Alex said:
Here is what I did in more detail
3 gal batch
10lb clove honey
Red Stare champagne yeast (1pack)
2 tsp yeast nutrient
3 oz dried Rose hips

Initial gravity was 1.095
I also used a air pump to aerate the must for 30 min and shock it for 5. I let it sit in a closet @ 67 degrees
Click to expand...

What's the current SG?
 

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