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Current gravity reads 1.100 which is not quite what I had in mind for a FG. I am using a relatively alcohol tolerant champagne yeast (ec1118), but now that you mention it, I can see that it would have a hard time fermenting at higher percentages of alcohol. My batch was not producing carbon...

PH is about 3.8, and I know that is good operating PH for meads, just not sure about agave. Current temp is about 67 F. Slightly warmer at time of pitch. It's been getting warmer in my area, w. current temps have been in the 70s. OG is likely higher, since I started with 16lbs of light agave...

It's been over 48 hours and no activity, my yeast seems to have settled to the bottom. I used about a dozen Thai chilies, 16 lbs of agave, and 2 cups of 100% pure cocoa (cocoa nibs in a magic bullet blender). I think my OG may have been higher, since it has been slowly fermenting for over a...

SG 1.100 and EC1118 does not seem to want to start secondary fermentation. What kind of nutrients should I be using for this Aztec-inspired agave drink? I was using a "Fermaid K" nutrient rather than pectic enzymes..should I be using the latter? Any suggestions to get it started?

I am working on stabilizing a 7-gal batch, and I've largely ignored it after measuring a FG of .995 (OG 1.167). I finally decided to take a peek at it after a few weeks, and I'm seeing little bits of raisin that I think I missed when racking. I shone a LED light on the floaters and they seemed...