Stuck Fermentation or Done?

[STL_Lucas]

Been working on my first batch of mead and began on 11/9 with an OG of 1.100. Recipe was 3lbs of Orange Blossom Honey to 1 gallon of water. I rehydrated yeast and mixed 1tsp of yeast nutrient into the must before pitching. I also mixed 1/2 tsp of yeast energizer at 24 hours, 1/4 tsp at 48 hours and 1/8 tsp at 72 hours. SG was dropping pretty quick but on 11/15 it was at 1.040 and I got 1.040 again tonight. Is this done fermenting at 7.8% and a sweet mead or should it have fermented lower? I was under the impression it should have went down to 1.000? Any advice or tips would be much appreciated, thanks in advance!

11/9 = 1.100
11/10 = 1.090
11/11 = 1.074
11/12 = 1.060
11/15 = 1.040

 

[chickabeelane]

What kind of yeast did you use? Have you had a temp change? Any funky smells?

 

[STL_Lucas]

I used Lalvin 1118 and it did ferment a little warm, around 70 but the temp has been consistent the whole time. A bit of banana smell but it's not overpowering. I assumed that was from the warmer temp and that it would go away with some age. Once it was done fermenting I was also going to rack into a 1g jug over some fruit but wanted to wait until I knew it was done.

 

[MarshmallowBlue]

Yeah it should finish up. Check it again in two weeks and see if it changed. 1.100 is not in that range of dangerously high SGs, not near it at all.

 

[STL_Lucas]

Thanks MarshmallowBlue I'll just wait and check again.

 

[fatbloke]

If you can, check the pH (litmus strips of a 2.5 to 4.5 sort of range or better still a pH meter).

The sweet spot is about the 3.5 pH area, if it drops below 3.0 it can stall the ferment - its an issue with meads and particularly with traditionals........which is what you have here.

If its too low, then potassium carbonate does the trick......

 

[STL_Lucas]

Thanks fatbloke. I have some ph test aquarium strips, I'll try one of these and see if I can get a reading.