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Old 03-11-2013, 05:15 AM   #1
tacks
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Dec 2012
Posts: 285
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Hi all, I started my first batch of mead about 4 weeks ago, and I'm pretty sure my fermentation is stuck. When I first pitched my yeast (84F from dry yeast, Lalvin D-47), It seemed to be going fine. Almost 3 weeks and I was down from an OG of 1.102 to 1.082, but I haven't dropped any lower since (almost a week ago). As for yeast nutrient, I added 5tsp during boil, ~5tsp @ 1 week, and ~3 tsp @ 1 week 5 days. I should be getting 5 packets of Montrachet yeast tomorrow, should I make a starter or add it dry? Or did I make a mistake along the way that may have set me back? I haven't run into this with beer so I don't know what to do. Thanks in advance for the advice/insight.

 
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Old 03-12-2013, 09:23 PM   #2
tacks
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Dec 2012
Posts: 285
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Realized what it was yesterday - Sorbates in the lemonade concentrate I had in my recipe... whoops. Guess I'll be repitching.

 
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