Nealie
Active Member
I'm making a dry mead that started pretty high (1.122) and has been fermenting at a slightly cool ambient temperature--the thermometer stuck to my fermenter has said about 65 degF. It's been in the bucket for just shy of two weeks and the gravity is still in the 1.060 range. Should i rack it to rouse the yeast? I've seen comments on this board and elsewhere that racking may cause a substantial loss of yeast count and lead to a stuck ferment. Am i at risk for this here? Should I just stop thinking about it and let it run down to the <1.000 range even if that takes a few more weeks? Are there concerns for weird flavors if I approach almost a month in primary? Are there too many questions consecutively in this post?
Please feel free to answer any of the above. Thx.
Please feel free to answer any of the above. Thx.