This is my first mead. I started it up 3 weeks ago and the OG was 1.090. Ingredients were 12 pounds of orange blossom and 4 gallons of spring water. Room temperature was 75F. No boil. Added recommended dose of yeast energizer. Oxygenated using a stone/filter/aquarium pump.
Two days into fermentation, it dropped to 1.087. At that time I oxygenated it again (using an aquarium type pump and stone), and added a 1 tbs more yeast energizer. yeast was WLP720. Room temp was maintained at 75 for two weeks.
Every other day or so, I would gently rock the carboy to degass.
Today, I measured SG again and see just 1.080.
I never saw more than a few yeast islands on top of the must during fermentation.. there still are a few. Room temperature is currently about 65F, but I didn't see any sort of change in bubble rate. Currently it bubbles very slowly. Maybe once every 2 minutes.
I know there are FAQ's on restarting fermentation, and I did read them. I'm hoping to get some info specific to my need. Any ideas of how to get this restarted or if it is too late?
Two days into fermentation, it dropped to 1.087. At that time I oxygenated it again (using an aquarium type pump and stone), and added a 1 tbs more yeast energizer. yeast was WLP720. Room temp was maintained at 75 for two weeks.
Every other day or so, I would gently rock the carboy to degass.
Today, I measured SG again and see just 1.080.
I never saw more than a few yeast islands on top of the must during fermentation.. there still are a few. Room temperature is currently about 65F, but I didn't see any sort of change in bubble rate. Currently it bubbles very slowly. Maybe once every 2 minutes.
I know there are FAQ's on restarting fermentation, and I did read them. I'm hoping to get some info specific to my need. Any ideas of how to get this restarted or if it is too late?