Constant stall troubleshooting

[Throden Kothar]

I am attempting to make a mead useing 2 pounds of honey and the energy drink Monster Nitro to a gallon. I added fermad-o to give the EC- 1118 something to combat the harsh environment along with a bit of baking soda to try and keep the ph in check as well as hopefully neutralize some of the preservatives (new to this so don't know if that's how that works but thst was the theory). That said I started this a week ago and while fermentation has somehow started it has only gone from 1.112 down to 1.108. The more I'm learning about the mead making process the more I'm learning that while yeast can consume sugars they will also stress or flat out die if the specific gravity is to high. I'm guessing 1.112 is to high but like I said fermentation has started. I'm not going to dump this (yet) but was wondering if I should let this ride as is or siphon half to another fermenter and dilute with water?

 

[lumpher]

What does Monster Nitro have in it?
Carbonated & Nitrogenated Water, Suga Glucose, Natural & Artificial Flavors, Citric Acid, Tauri Sodium Citrate, Panax Ginseng Flavor, Maltodextr Potassium Sorbate (Preservative), Caffeine, Whey Prot (Milk), Sodium Benzoate (Preservative), Niacinami (Vit.

Between the acidity and the amount of preservatives in it, you'd most likely have to pour baking soda into it to have any effect (if it even really works), and then it would be a dumper because of the baking soda taste. I'm not saying you CAN'T get it to ferment, but I wouldn't try it.

 

[Throden Kothar]

Between the acidity and the amount of preservatives in it, you'd most likely have to pour baking soda into it to have any effect (if it even really works), and then it would be a dumper because of the baking soda taste. I'm not saying you CAN'T get it to ferment, but I wouldn't try it.

This is why I started with baking soda. I was able to get the ph to 4.2 with about a teaspoon of baking soda and to my knowledge that is an exceptable range on the ph scale though don't know if it did much if anything to the preservatives especially the Potassium Sorbate which oddly enough is specificly added to prevent fermentation. Fermentation has started its just taken a week to consume 4 points

 

[Throden Kothar]

 

[CKuhns]

A SG of 1.112 is high but not too high. Ec 1118 should be able to handle that. The concern is the preservatives.

Yes you could dilute it and that likely would help. Adjusting the pH was a good idea. Baking soda (Sodium Bicarbonate) was probably not your best choice. Not much you can do for it now but in the future consider using Potasium Bicarbonate.

Consider adding a couple of grams of Fermaid-O to help the yeast. They will need the nutrients early on in the ferment.

If it has started fermenting I would let it go and see what happens.

If it stalls or stops consider starting another batch of yeast in a similar gravity sugar or honey mix aerate it well and let it go for 24 hours before pitching to get a ton of viable yeast going. Gives them a fighting cjance against the preservatives.

 

[Kickass]

There’s a lot of unconventional ideas that pop up around here but a monster mead might be the best in a while.

Might try to make the mead then add the monster when it’s finished fermenting? Making mead is challenging under the best conditions, it can get real messy when you start to color outside of the lines. Hopefully your next iteration turns out well, keep the community updated!

 

[Throden Kothar]

A SG of 1.112 is high but not too high. Ec 1118 should be able to handle that. The concern is the preservatives.

Yes you could dilute it and that likely would help. Adjusting the pH was a good idea. Baking soda (Sodium Bicarbonate) was probably not your best choice. Not much you can do for it now but in the future consider using Potasium Bicarbonate.

Consider adding a couple of grams of Fermaid-O to help the yeast. They will need the nutrients early on in the ferment.

If it has started fermenting I would let it go and see what happens.

If it stalls or stops consider starting another batch of yeast in a similar gravity sugar or honey mix aerate it well and let it go for 24 hours before pitching to get a ton of viable yeast going. Gives them a fighting cjance against the preservatives.

Thanks for the information I couldn't find Sodium Bicarbonate at my local brew store they had Sodium Carbonate and neither the store clerk or I knew if it would do the same thing so I landed on the baking soda as a known Acid neutralizer.

Didn't think about letting a separate colony stat up for a day in a different container! That sounds like a great idea if it comes to it

 

[Throden Kothar]

There’s a lot of unconventional ideas that pop up around here but a monster mead might be the best in a while.

Might try to make the mead then add the monster when it’s finished fermenting? Making mead is challenging under the best conditions, it can get real messy when you start to color outside of the lines. Hopefully your next iteration turns out well, keep the community updated!

Will do! My D&D table are all bringing me carboys and ideas so I currently also have a traditional mead and a beer going but come next brew day I think I'll have the equipment to do like 10 1 gallon brews. I told them that I plan on doing a 2 to 1 ration on stuff tgat should work and "experiments" so in theory I should always have 2 things that are drinkable to every 1 that might not work