Long Fermentation

[troutgod]

Good morning,
I am in the process of making a very basic Braggot:
3 lb Pale DME
5 lb Honey
1 oz fuggles

Started the process at the end of June, starting gravity was 1.055. Primary was fine and I racked to a carboy at 1.010 after about 2 weeks. Checked the SG at the beginning of August and it dropped to 1.006. Checked today and it is 1.000 yet I still see bubbles rising up the carboy. My basement temp is a constant 65 degrees.
I have never had any fermentation (beer, wine, mead, cider) go this long. Any thoughts? Thanks.

 

[dmtaylor]

This is very normal for a mead or braggot. If you want to halt fermentation more quickly, then add gelatin to knock out most of the yeast, wait a couple of days, then add sorbate and sulfite in the manufacturer's recommended amounts, then wait a couple more weeks, and see if it stabilizes (gravity no longer decreases). If it does, then you'll be done. If not, add more sorbate and try again. Yeast doesn't like sorbate.