Originally Posted by Arpolis
If it is a known recipe then the PH may not be bad. Still add a little nutrient, aerate well and pitch some healthy yeast and it should take off. Just remember that mead is much more tame then beer and will not foam up and look terribly active like beer.
So we followed your directions and used this wyeast http://www.wyeastlab.com/he_m_productinformation.cfm
. It would bubble occasionally but not big fermentation like beer. The OG was 1,122 the final gravity was 1,118... WTH? She fermented for almost three weeks, racked and then two more weeks. When she racked off the primary there was sediment at the bottom, I just dont understand? We have it bottled and in the fridge, she used two one gallon jugs for bottles. I think we should put back into fermentor, and I think we are going to hit it with some champagne yeast? I dont think I will ever use wyeast again...