My mead isn't bubbling anymore. It should only be about half done, and I'm worried I messed it up somewhere. It's my first attempt at mead, so it's not hard to imagine.
I did a variation of a recipe I found here. This is the original recipe.
https://www.homebrewtalk.com/f80/knoopsters-first-mead-29640/
This is what I did.
March 13, 2011
Started Mead
12# Honey
32oz Maple Syrup (pure)
2# frozen berries, (purree)
64oz Apple Cider
Boiled Water to 5 gallon mark
5 Campden tabs (crushed)
3t yeast energizer
6t yeast nutrient
Mixed everything together.
OG: 1.072 @ 70 degrees
Waiting to add yeast until it cools
March 14, 2011
Added the yeast to the mead. Added 5 tsp of Yeast Nutrient to Mead
There were bubbles after I first started, slow but steady. However, the bubbles had stopped when I checked it a week or so ago. I added in another 5 tsp of Nutrient a week ago, and some yeast energizer a couple days ago. However, there's still no bubbles. Can I repitch it, or is it a loss at this point? Another problem is that I don't remember what yeast I used. If I followed the recipe it was red star champagne. However, I don't have anymore of that on hand. I could order some, but it'd take a few days, or I could use some lalvin d47. Any ideas would be appreciated.
I did a variation of a recipe I found here. This is the original recipe.
https://www.homebrewtalk.com/f80/knoopsters-first-mead-29640/
This is what I did.
March 13, 2011
Started Mead
12# Honey
32oz Maple Syrup (pure)
2# frozen berries, (purree)
64oz Apple Cider
Boiled Water to 5 gallon mark
5 Campden tabs (crushed)
3t yeast energizer
6t yeast nutrient
Mixed everything together.
OG: 1.072 @ 70 degrees
Waiting to add yeast until it cools
March 14, 2011
Added the yeast to the mead. Added 5 tsp of Yeast Nutrient to Mead
There were bubbles after I first started, slow but steady. However, the bubbles had stopped when I checked it a week or so ago. I added in another 5 tsp of Nutrient a week ago, and some yeast energizer a couple days ago. However, there's still no bubbles. Can I repitch it, or is it a loss at this point? Another problem is that I don't remember what yeast I used. If I followed the recipe it was red star champagne. However, I don't have anymore of that on hand. I could order some, but it'd take a few days, or I could use some lalvin d47. Any ideas would be appreciated.