How can I start a stalled ferment in my mead?

[supercarbuilder]

Ok, I have 10 or so batches under my belt with great results. A few months ago I made 3 different batches of mead at the same time with the same bucket of honey. Pitched the same re-hydrated D47 yeast and yeast nutrient. I came back 2 months later and two of the batches were done (1.000) and the the third one was only down to 1.040. So I got another pitch of re-hydrated yeast and pitched again. One month later the gravity was down to 1.030 and stalled. I now tried a pitch of Red Star Pasture Red wine yeast a few days ago. No results from that pitch so far, still at 1.030 and no signs of fermentation. Also the PH meter says 3.23. Any advice? Thanks

PS: I have the basics down, temp is good, no light, clean, etc.

PSS: All 3 batches started out around 1.110 and they usually get to 1.000 or just under.

 

[sheepcat]

You could try a "killer yeast" strain, like 1118.

 

[porterpounder]

I've almost always had luck adding a bit of yeast energizer to stalled fermentations. Sometimes my fruit meads end quite high, but are not always too sweet.

 

[supercarbuilder]

Just added...PH is 3.23

 

[botigol]

It's currently around 10.5%, so restarting will be difficult. As sheepcat suggested, I also think that you should use one of the stronger strains. I have heard that KV-1116 is more gentle on the aromatics, but I don't have firsthand experience to back that. I would also suggest pitching a large amount of yeast by first rehydrating the yeast as directed, and then adding 1/4 cup of the mead once it gets foamy and then add more of the mead every couple of hours after that in increasing amounts (I would probably double the volume each time) until you have at least a quart. You may want to go up to a gallon. The idea is to acclimate the yeast to the tough conditions of the partially fermented mead and also to keep the yeast in their growth stage through regular additions of food. Once at your target volume and the starter is fermenting along, pitch the whole thing.

 

[botigol]

Do you use any nutrients in your fermentations?

 

[supercarbuilder]

Do you use any nutrients in your fermentations?

I did 2 nutrient additions, staggered, and dissolved in water.

 

[estricklin]

It's currently around 10.5%, so restarting will be difficult. As sheepcat suggested, I also think that you should use one of the stronger strains. I have heard that KV-1116 is more gentle on the aromatics, but I don't have firsthand experience to back that. I would also suggest pitching a large amount of yeast by first rehydrating the yeast as directed, and then adding 1/4 cup of the mead once it gets foamy and then add more of the mead every couple of hours after that in increasing amounts (I would probably double the volume each time) until you have at least a quart. You may want to go up to a gallon. The idea is to acclimate the yeast to the tough conditions of the partially fermented mead and also to keep the yeast in their growth stage through regular additions of food. Once at your target volume and the starter is fermenting along, pitch the whole thing.

I would do that very thing, only I would actually get the yeast at high krausen first by using some honey.

 

[bernardsmith]

How accurate/reliable is your pH test? The mead may be lower than 3.23 and the level of acidity may be just enough to shock the yeast. You might want to try to add some alkaline (P-Carbonate, for example) to the mead to increase the pH so that it is closer to 4 and then follow botigol's suggestion to restart the fermentation.

 

[botigol]

I would do that very thing, only I would actually get the yeast at high krausen first by using some honey.

Good call. I was mulling that over too. I figured that at 1.030 there should be plenty of sugar in there, but definitely the best way to go if he still has honey on hand.

 

[supercarbuilder]

How accurate/reliable is your pH test? The mead may be lower than 3.23 and the level of acidity may be just enough to shock the yeast. You might want to try to add some alkaline (P-Carbonate, for example) to the mead to increase the pH so that it is closer to 4 and then follow botigol's suggestion to restart the fermentation.

It's a digital Milwaukee PH meter. I also calibrated it.

 

[botigol]

So, get that ph level up a bit (3.23 is low and it will drop again once fermentation restarts), get your starter going by subbing honey for the first addition in my suggestion and then follow from there. You could also add more time between additions, it is just a matter of getting a nice big, healthy population of yeast ready so they can finish off the work.

By the way, how large of a batch is this?

 

[supercarbuilder]

So, get that ph level up a bit (3.23 is low and it will drop again once fermentation restarts), get your starter going by subbing honey for the first addition in my suggestion and then follow from there. You could also add more time between additions, it is just a matter of getting a nice big, healthy population of yeast ready so they can finish off the work.

By the way, how large of a batch is this?

Perfect, I'll try these things tomorrow. It's a 6 gal batch, 18 lbs star-thistle honey.