unsticking high sg JOAM again ongoing saga

[garlicbee]

ongoing problems with high sp mead aand stuck fermentation! (mostly not knowing what we are doing!)



made a batch of JOAM back in sept no idea of osg but did measure!! everything bubbled away for a while and stopped did clear nicely but taste of sweet syrup

in March the sp was crazy so diluted it to 1.111 split it in 2 and added ec 1118 to one with raisins and nothing to the other- nothing happended to either one the raisins did sink both lovely and clear


made a new batch with ec 1118 and cherries osg was 1.135

yesterday there was no change in the sg in any of the batches


soooo

split them all up again added nutrient and energier, racked them into new ones at the same time
(the cherries where still floating)

batch 1 diluted to 1.10 added ec 1118 (this is the old cherries) its going crazy this am

batch 2 1.09 ec 11118 nothing happening this am (this is old JOAM)

batch 3 origianl JOAM diluted down to 1.09 yeast D47 nothing happening this am


batch 4 old cherries diluted to 1.09 added 71b 1122 also nothing happenning this am


Question - should these be aerated daily for a while ?

thanks!

 

[bk0]

Could it be a pH problem? Those are all acidic fruits.

 

[garlicbee]

3/4 are bubbling away only the d 47 isnt doing anything yet (not quite at 24 hrs)

do you still aerate daily if they are bubbling or only is they are stuck