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Re-Fermenting Mead

Thread starter plasma1010
Start date Jan 22, 2016

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plasma1010

Active Member

Jan 22, 2016

Okay here is the issue, I started unfortunately fermenting a large batch of mead at a lower temperature, probably 55 degrees. After a few weeks I moved it to a warmer room, and now the mixture is done fermenting. The problem is that its pretty weak. I was wondering if, since the mixture is weak I can re-ferment the whole batch ? As in, add more yeast and let it ferment more ? I'm not even sure why it came out weak, other then it was fermenting too cold.

I used Lalvin EC-1118. It should be pretty strong, I've used this yeast before.

Thanks.