Recent content by Darwin17

Package says pitch 105 so that is what it gets Temp in my house is around 75 at all times

Starts 14% potential alcohol and stops at 8%

I just use potential alcohol and it is 14% every time

Well I have pitched into another bucket and will see what happens. This action will degass as well as get oxygen into the must and will up date what happens.

De-gassing frees the CO2 in solution. If CO2 builds up to the yeast tolerance it poisons the yeast and it goes dormant. Haven't had a stuck mead fermentation since I started degassing. I was not criticizing at all and I plan on mixing it around as I did yesterday

15lbs of honey with enough filtered water to make 5 gallons. My rough estimate is 3.8 gallons or so as 15lbs of honey is a little over a gallon. Yeast goes from sealed pack into a sanitized bowl with warm water.

I add all nutrients in the beginning so I can try staggering I don't degas daily as I don't see the point in it but I can do that easily enough

I have a hard time with specific gravity so I use "potential alcohol" and it is at 14% every time I heat water to 104 and let sit for 15 min then pitch to must and stir Yeast is new and stored in a fridge (even though that should not matter as it is dried)

5 batches of mead have all stalled using a primary bucket. Sanitation is perfect, hydrating the yeast is perfect, nutrients are perfect, PH is perfect, and I am at a loss. I used hard core 1118 yeast so temp is not an issue and neither is tolerance. The must is airated and agitated and this...