Originally Posted by gpogo
I have a mead going with Wyeast Sweet Mead and have found it to be the slowest fermenting yeast I've ever encountered. I've been considering repitching with another yeast, suggestions?
You're not kidding! My brother is making a dry mead right now with the Wyeast dry mead yeast, and it has been fermenting solid for 8 months
No joke still chugging away! I think it is going to be very good though, our half way tasting was very promising!