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
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
