mead stalling problems

[Metalhead_brewer]

I everyone i´m basically a beer brewer but i started to ocassionally make mead since couple of years ago the problem is that i usually use batchbuildr for my brews, following the instructions from tosna 2.0 first 4-5 batches were a succes but last 2 times my mead simply just don´t want to ferment, i have done everything the same way, yeast nutrients (fermaid o , go ferm), shaking the ferm bucket, degassing 2 times a day, viable yeast (i hydrate following instructions and yes my yeast is very foamy when i pitch), controlled temperature, last batch had 2 months in fermenter and just went from 1.066 to 1.060 and never whent further and i discarded it, and now i have a new batch on it´s way but it has 3 weeks now and it just has going down from 1.063 to 1.061 more or less), the thing is that my succes batches fully fermented in a range of 3-4 weeks, by the way the ph is around 3.5 - 3.8. and the honey seller is the same in all batches, any idea of what is the cause of this?, any help is really apreciated it.

 

[Newsman]

Hmm... I wouldn't think 1.066 would be too high. You might try splitting a batch and diluting it then maybe pitching more yeast? Just to see if maybe the yeast doesn't like that high of an starting gravity.

 

[CKuhns]

Check the pH. Anything less than 3.5 at the start could cause issues.

Adjust up to about 4.5 with Potasium Bicarbonate. You can adjust duribg primary but di it in a couple steps.

Like beer temo at yeast pitch is important. Be sure you pitch your starter close to the must temp.

 

[Raptor99]

Most wine and mead yeasts can ferment with pH as low as 3.0, so I don't think that pH is your problem.

If you used the same recipe, the same yeast, and the same TOSNA schedule, then it does seem strange that your latest batch isn't fermenting. Would you mind posting your entire recipe, so that we can see if there are any potential trouble spots?

What was the temperature during fermentation? Were the batches that worked at the same temperature?