Oter
Well-Known Member
Hey all,
First mead. Chai spiced metheglin. It is a one gallon batch.
Started at 1.148 gravity and is stuck at 1.070. I racked it and repitched some more d-47. No activity over a month. Racked and pitched some super san diego ale yeast with nutrient and got not a bubble. Temp is between 68-70 depending on what time of day its. This thing is stuck and I am assuming for good. The problem is it is so so sweet. Undrinkable sweet. I can only think of two things to do to save it. I don't know if either is actually worth doing.
The first is cut it with water to take some of the flavor out and bottle it.
Is this feasable?
The second is to brew up some wort and blend the mead and the wort and pitch yeast into that and make a braggot.
Is that feasable?
Any and all help appreciated.
First mead. Chai spiced metheglin. It is a one gallon batch.
Started at 1.148 gravity and is stuck at 1.070. I racked it and repitched some more d-47. No activity over a month. Racked and pitched some super san diego ale yeast with nutrient and got not a bubble. Temp is between 68-70 depending on what time of day its. This thing is stuck and I am assuming for good. The problem is it is so so sweet. Undrinkable sweet. I can only think of two things to do to save it. I don't know if either is actually worth doing.
The first is cut it with water to take some of the flavor out and bottle it.
Is this feasable?
The second is to brew up some wort and blend the mead and the wort and pitch yeast into that and make a braggot.
Is that feasable?
Any and all help appreciated.