Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > My mead fermentation is stuck
Thread Tools
Old 05-28-2008, 03:27 AM   #1
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: Ballston Lake, NY
Posts: 35
Default My mead fermentation is stuck

So I made a 1 gallon batch of JAO. I changed the recipe just a little in that I used Lalvin EC-1118 because I wanted to end up with a dry or nearly dry mead. I started at an OG of 1.067 and fermented down to 1.026 over about 5 months. I racked then to a secondary and topped up with a mix of honey and water that I boiled for a short while to sanitize. This bumped the gravity to 1.047.

Its been about 5 months since then and I've only fermented out about 3 gravity points to bring things down to about 1.044.

How about some input as to the top one or two things that other mead makers have done to remedy a stuck fermentation. So far, I read about adding some yeast nutrient.

Can anyone recommend anything else or in addition?

Thanks in advance,


DNisich is offline
Reply With Quote
Old 05-28-2008, 02:15 PM   #2
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,577
Liked 146 Times on 138 Posts


Yeast nutrient and fresh yeast is your best hope. Lalvin EC-1118 should have hit 1.010 in a couple weeks starting at 1.067. Honey is a nutritional wasteland.

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote
Old 05-28-2008, 10:48 PM   #3
Feedback Score: 0 reviews
malkore's Avatar
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 36 Times on 34 Posts
Likes Given: 9


Originally Posted by david_42 View Post
Yeast nutrient and fresh yeast is your best hope. Lalvin EC-1118 should have hit 1.010 in a couple weeks starting at 1.067. Honey is a nutritional wasteland.
Bingo. either the honey you've got is loaded with non-fermentable sugars (which means it was 'fortified' artificially since regular, raw honey is VERY fermentable, but lacks nitrogen and nutrients yeast need to thrive).

specifically you need to add nitrogen, not just nutrient/vitamins (some nutrient blends have nitrogen, some don't).

yeast energizer would be a source of nitrogen.

at this point its gonna be rough...restarting fermentation when you're already at like 5% ABV...but its doable.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
Reply With Quote
Old 05-29-2008, 12:35 AM   #4
Senior Member
Feedback Score: 0 reviews
BigKahuna's Avatar
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,866
Liked 52 Times on 45 Posts
Likes Given: 6


and as a side note, the Bread yeast in JAOM will take it as dry as you can imagine. the one I did with bread yeast finished at .990...it didn't' taste very good...but it was dry.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need help with a stuck fermentation with Mead ruger12pk General Techniques 4 03-31-2010 08:02 AM
Stuck fermentation...finished fermentation...? arover Beginners Beer Brewing Forum 3 04-08-2009 03:05 AM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
Mead stuck fermentation nsrstka Mead Forum 1 12-28-2007 10:22 PM
Stuck Fermentation? hialtitude General Techniques 3 03-27-2007 03:32 AM

Forum Jump