I'm a long time brewer, this is my first swing at a mead. SO a lot of my expectations with mead fermentation are based off of what I know about ale yeast and beer fermentation.
My mead seems to be stuck at 1.040. It's been in primary for approx. 3 weeks. The fermentation never really "took off" like my beers do. I use a blow off tube and i think the fastest bubbling rate I saw was about 2/ second (my beers are usually like a constant rapid stream of bubbles)
My recipe is a pretty basic 5-gallon mead;
14 lbs Orange Blossom Honey
1 Tsp DAP
1/2 Tsp Wyeast nutrient
1 5g pkg 71B-1122
2 vanilla beans (secondary)
6 cardomom pods (Secondary)
Desired FG: < 1.015
specific gravity a week ago was about 1.050 and now seems to have stalled at about 1.040. There is still activity in the airlock; about 1 bubble/8-10 seconds. I haven't really messed with it until yesterday afternoon. I checked the pH which seemed good at about 3.5. So I added another dose of DAP and nutrient, thinking that this may have been the issue. I gave it a day to see, and there is no appreciable difference in bubble production.
Other info/ variables/ preemptive questions I can think of:
- Yeast was pitched with must about 80 degrees F.
- Fermentation temps have been 65-75 degrees.
- I did NOT rehydrate the yeast; just pitched in right in (I know a lot of people say to hydrate. I never do with my beers and their always fine, 'Im not sure if wine yeast acts differently???)
So my questions are:
Did I pitch enough yeast/ energizer/ nutrient?
Am I just being impatient and let it sit in primary until its "done"?
OR should I just rack it to secondary, add the spices, and see if jostling the yeast starts the fermentation back up??
Any and all advice appreciated! Thanks