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Old 03-31-2009, 03:42 PM   #1
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Default Stuck fermentation

I have this .... friend, who made a meade and is wondering if there is something wrong! the gravity now (after 2 months) is 1.070 which is suuuper high. The meade has been hit regularly with nutrients, and even re pitched about a month ago... nothing is happening..... Im sure its not done, but cant say, since my.... friend didn't take a gravity reading at the beginning (or record how much honey was used)

what to do?


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Old 03-31-2009, 04:58 PM   #2
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Short answer - nothing. Not knowing what was used in the original recipe, all you can do is say it is what it is. It may not be stuck -- maybe the yeast reached their natural ethanol tolerance already.

This is a great argument for keeping good records of what you throw into your primary fermenter!


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Old 03-31-2009, 05:18 PM   #3
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true true. I know it was about 20LBs of honey and D-47 was pitched and the repitch was D-1116.
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Old 03-31-2009, 05:33 PM   #4
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Quote:
Originally Posted by claphamsa View Post
I have this .... friend, the gravity now (after 2 months) is 1.070 which is suuuper high.
Clap - I would ensure that it's fermenting at a warmish temperature, around 68-70*F. I bet your .... friend is fermenting at 60-62*F in his/her/its basement.
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Old 03-31-2009, 06:07 PM   #5
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Yup - temperature can have a part in it.

Also, even with a re-pitch using a workhorse like 1116, unless it is re-hydrated per Lallemand instructions and then acclimated to the ethanol already in the must, the alcohol shock that the re-pitched yeast sees could be enough to stop it dead in its tracks.

Check out Hightest's re-starting a stuck fermentation FAQ. That method works as well as can be expected, and if the fermentation has proceeded to the point that you have over 10% ABV already, it can be really hard to get anything restarted, no matter how careful you are.
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Old 03-31-2009, 06:20 PM   #6
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okey dokey! thanks!
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Old 03-31-2009, 06:20 PM   #7
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I mean who reads the FAQs.......


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