Mixing meads

[ClawsMcPaws]

So my first batch is still fermenting (down to 1.042, may 24th, from 1.130, Feb 25th) and my second batch has complete stopped at 1.044 (3 straight weeks same reading from 1.109 started March 31st). My ph reading on both batches is just under 4. I'm fine with waiting out my first batch but want to try and restart the second so I've thought about these options,

1) add some more yeast, I already added a pack of EC1118 that came with the chardonnay juice i boughtto make a pyment with but didnt do anything. Id be adding mangrove jack M05, may use goferm and rehydrate even though the package says to just add it to the must (thoughts on rehydration of M05 would be awesome)

2) rack off the lees to a second carboy and perform the same as #1

My third thought is rack off half of each batch into new carboys, possibly adding some new yeast (1/2 pack in each) but don't know what effect it would have especially where my 1st has reached or passed 2/3 sugar break and I wasn't going to disturb it more than to check gravity every few weeks. Has anyone mixed batches like this before?

 

[Barzahl]

Definitely rehydrate it first the presence of alcohol in the must will make it very difficult for the yeast to get going if you dry pitch it, for stuck mead it's often recommended to do a starter colony prior to pitching the yeast

Edit: there are different ways to do it but to make a starter I would rehydrate my yeast put it in a vessel with a cup or two of warm water put a little bit of honey or sugar in to give it something to start on(honey is better since you're making mead) too much would stress it out, wait a couple hours then add about 2 oz of the must, wait a couple more hours than add about 4 oz of the must after a couple more hours add either 8 or 16 oz depending on if you started with 1 or 2 cups this will get it used to the conditions of your must gradually and help the colony build numbers, then let it set overnight in a warm dark place before adding it to the main vessel.

 

[Raptor99]

Did you add any yeast nutrient?

 

[ClawsMcPaws]

I pitched new yeast with goferm but only followed their instructions, didn't see the edited post beforehand. No change in the fermentation but the mead itself has become much darker, I think it may have oxidized. Is there any saving it or should I count my losses and try again?

Nutrient was added during the original fermentation but I didn't want to add any more

First batch on the left, batch in question on the right

 

[Barzahl]

I pitched new yeast with goferm but only followed their instructions, didn't see the edited post beforehand. No change in the fermentation but the mead itself has become much darker, I think it may have oxidized. Is there any saving it or should I count my losses and try again?

Nutrient was added during the original fermentation but I didn't want to add any more

First batch on the left, batch in question on the right

If it's oxidized there's nothing you can do; it might just be turning dark from the sediment dropping out but if it's oxidized it will taste and often smell funky or sherry-like the trouble is having yeast suspended will also throw the flavor (though not the smell) off, at this point if it was my batch I'd probably just start over

 

[Raptor99]

If it's oxidized there's nothing you can do; it might just be turning dark from the sediment dropping out but if it's oxidized it will taste and often smell funky or sherry-like the trouble is having yeast suspended will also throw the flavor (though not the smell) off, at this point if it was my batch I'd probably just start over

This is a good point. Most of my wines turn a darker color once the sediment drops out. But oxidation can also turn the color darker or more brown. If you taste it you should be able to tell if it is oxidized or now.