Is it possible for mead where it was exposed to very cold conditions (under 0 degrees Celsius) would continue fermenting but would be extremely slow fermenting? Because I think this is what happened to me lol. Been fermenting three months or something I forget but a bloody long time. The alcohol content is going up but at an extremely slow rate. Mind you I didn't use proper yeast nutrient to start off with and it was a traditional mead with no fruit that would provide nutrients. (chuck in raisins JAOM style nutrient is what I mean lol.) The fermentation was going extremely fast at the beginning. I probably won't do anything about it though, because while I have the chance, might as well see the effects on taste of the mead of long term fermentation.
Stunted yeast?
- Thread starter Bugeaud
- Start date
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Very cold conditions may have limited the growth initially and kept your yeast population lower, especially when combined with nutrient deficiency. A pH problem could also contribute to slow fermentation.
