socalhomebrewer
Well-Known Member
I have my first mead going for about a 2 weeks now. It had 15lb clover honey and 2 lb of Alfa Alfa honey. (it's all my hbs store had left) I mixed it all up and it ended up about 1.090, i ended up taking about 3/4 liter of of the must and about 1/2 liter of water to make a starter with. It ramped up for about 36 hours and the I added in to the must. It's been eating away for about 2 weeks now, but I just took a hydro sample to see where it is and it is sitting at 1.058. Im not sure if me coming from the beer background of I am used to faster ferments, or should this be quicker then it had been. I'm just worried i may have under pitched and the yeast are stressed (I've been adding yeast nutrient as well every 48-72 hours as well). Can someone let me know if the slow ferment is typical, or if I should do something to help the yeast out.