I have two 1-gallon batches of straight honey mead that have stopped fermentation. I checked the gravity over three days and all readings are the same. I'm making several other 1-gallon batches without any problems.
I checked the Ph-good.
One batch I used ec-1118 and the other 71b-1122.
The 71b is right at the third sugar break point which is where it's stuck.
The ec-1118 has fermented 40% of its sugar, just past the 1/3 sugar break.
Ambient room temp is 62 degrees.
I'm thinking its a couple bad packets of yeast. I accidentally left them out of the fridge for two days before I pitched them. I'm thinking that at this point I should repitch. Any thoughts?
Also, if I repitch does the new yeast go through that initial vigorous fermentation that we commonly see during the first 1/3 of fermentation?
I checked the Ph-good.
One batch I used ec-1118 and the other 71b-1122.
The 71b is right at the third sugar break point which is where it's stuck.
The ec-1118 has fermented 40% of its sugar, just past the 1/3 sugar break.
Ambient room temp is 62 degrees.
I'm thinking its a couple bad packets of yeast. I accidentally left them out of the fridge for two days before I pitched them. I'm thinking that at this point I should repitch. Any thoughts?
Also, if I repitch does the new yeast go through that initial vigorous fermentation that we commonly see during the first 1/3 of fermentation?
