This is about my 6th batch of mead and I have used the Lalvin 71B-1122
yeast for my last 3 batches with good results.
I can't seem to get this to ferment to completion. I don't recall my starting gravity (it's written in my log at home), but I'm sure it was around 1.080 and now this batch is at 1.030 and 5% ABV (using a Vinometer to determine). It has not fallen clear, so I suspect all the yeast has not fallen out yet. I moved it into the house to keep it from getting too cold. Yesterday it was between 68 and 70 deg F.
Last week I added a sachet of Red Star Montrachet wine yeast hoping that I could get this batch to finish out. Nothing, or very little progress has been made.
It doesn't taste bad, like hard lemonade. Not what I was hoping for anyway. I'm starting to wonder if the acidity of the lemon juice is stifling my yeast. Any ideas on how to proceed?
TIA for any input