Stuck fermentation

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claphamsa

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I have this .... friend, who made a meade and is wondering if there is something wrong! the gravity now (after 2 months) is 1.070 which is suuuper high. The meade has been hit regularly with nutrients, and even re pitched about a month ago... nothing is happening..... Im sure its not done, but cant say, since my.... friend didn't take a gravity reading at the beginning (or record how much honey was used)

what to do?
 

wayneb

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Short answer - nothing. Not knowing what was used in the original recipe, all you can do is say it is what it is. It may not be stuck -- maybe the yeast reached their natural ethanol tolerance already.

This is a great argument for keeping good records of what you throw into your primary fermenter! :drunk:
 

wayneb

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Yup - temperature can have a part in it.

Also, even with a re-pitch using a workhorse like 1116, unless it is re-hydrated per Lallemand instructions and then acclimated to the ethanol already in the must, the alcohol shock that the re-pitched yeast sees could be enough to stop it dead in its tracks.

Check out Hightest's re-starting a stuck fermentation FAQ. That method works as well as can be expected, and if the fermentation has proceeded to the point that you have over 10% ABV already, it can be really hard to get anything restarted, no matter how careful you are.
 
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