Prolonged fermentation

[amrmedic]

Ok, I wanted to try to make "vikings blood" mead which is more of a melomel I guess since it is mead fermented with cherries. So, at Walmart, I found they have 80 oz jugs of pure honey for 12 dollars. I bought 2. I bought about 4 lbs frozen sweet cherries and pureed them. I mixed the 2 jugs of honey, the 4 lbs of cherries into 4 gallons distilled water. I added yeast nutrient and 2 tbsp of dry activated distillers yeast. It has now been fermenting for 2 weeks and I still have solid bubbling action in my air lock with bubbles every 20 seconds or so. I have never had this experience before. When I brew beer, fermentation usually lasts a week at most. Any input?

 

[Maylar]

Mead ain't beer. A month to ferment is not uncommon.

 

[madscientist451]

Do you have a hydrometer? Pull a sample and take a gravity reading.
You may (or may not) have some flavor problems with your cherry mead because of your choice of distiller's yeast. What was the fermentation temperature?
If the mead has a "rocket fuel" alcohol note, don't worry, just lay it back for a few years and it will mellow out somewhat. If you want your mead without all the waiting, use degassing, staggered nutrient additions, fermentation temperature control and choose a recommended yeast.
Also, 4 lbs of cherries in a 5 gallon batch is pretty light on the fruit.
You may want to experiment with what you have, perhaps split the batch now, rack 2 or 3 gallons on to 4-8 lbs/gallon of cherries and let it sit, rack the rest of it to jugs and let it settle and clear.

 

[Shine0n]

Distillers yeast DADY is usually used with grains BUT it's a very clean fermenting yeast that doesn't impart alot of flavors.

 

[GeneDaniels1963]

honey takes a long time to ferment

 

[Shine0n]

Depending on you OG, yeast, temp, protocols.
I just had a raspberry at 1.120 go dry in 10 days, it's now clear as a crystal at 2 months and tastes pretty good.
Time will make it more rounded but it's fine now to sip.