advice on a mead yeast please

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TheWeeb

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Greetings,

Three weeks ago I made a pretty big peach mead, SG was 1.126, I knew I should have made a big starter for this but thought the yeast could just reproduce and grow as they ate through the nectar, so I just pitched the smackpack of 4184.

Slow activity and after three weeks it is down to 1.086.

I understand that this yeast takes its time, but I am of course worried and am thinking of pitching a couple of packets of Red Star Champange or Montrachet.

What do you think I should do?

The yeast was Wyeast sweet mead 4184:

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

Origin:
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV
 
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