Hi Folks,
Aug 2016, I started a batch of mead using my honey-extractor washing water. There were no measurements taken. Yeast was thrown in (L111), and it was left to sit.
By Oct 2017, it was still quite sweet. My tongue tells me it was about 9% alcohol. It seemed stalled, so I added another pack of Lalvin 1118.
I noticed today that it's in full ferment. Bubbles are a roaring.
Can anyone explain to me what may have happened here? Was adding the yeast a good thing, and what is the tradeoff to doing so?
Aug 2016, I started a batch of mead using my honey-extractor washing water. There were no measurements taken. Yeast was thrown in (L111), and it was left to sit.
By Oct 2017, it was still quite sweet. My tongue tells me it was about 9% alcohol. It seemed stalled, so I added another pack of Lalvin 1118.
I noticed today that it's in full ferment. Bubbles are a roaring.
Can anyone explain to me what may have happened here? Was adding the yeast a good thing, and what is the tradeoff to doing so?