Batch stopped bubbling three weeks after racking

[CMaso]

I have a 5-gallon batch of mead that I racked three weeks ago (on Sept. 7). I'm using EC-1118 yeast. I began three weeks before then, and Aug 17, with one packet (rehydrated), and added 1/2 tsp of nutrient per day for three days, and it was bubbling happily. After I racked, it started to slow down and stopped bubbling altogether. Yesterday, I rehydrated another packet of EC-1118 and added it into my must, along with 1/2 tsp of nutrient. It's one day later, and the burper hasn't started bubbling yet.

I checked to see what the consequences of adding more yeast could be, and it sounds like there's no harm in doing so. From what I read, adding one more package of yeast isn't likely to affect flavor; it's only if I were to add 10-20 more packets that it might stress the yeast and affect the flavor.

Note the room temp is mid-70s. That's why I used EC-1118 with this batch, because that yeast is known to be more tolerant of warmer temperatures. So I'm wondering why it hasn't started burping again - could all of the sugar have been consumed already? Advise on next steps? Thanks much.

 

[nashiora]

If you don't already have one, get a hydrometer and take measurements. Three weeks is enough time in some cases for fermentation to come to a healthy end, it may just be done if it's been bubbling away this whole time.

 

[MightyMosin]

My three different batches of Marshmallow mead have all finished in ~8 days or less (too lazy to get my notes), so you could absolutely be done fermenting. As mentioned above, you really need a hydrometer to tell you if all the sugar has been fermented out.

If it has, you might need to wait for all the yeast to drop to the bottom before racking and/or bottling.