Why is my mead not fermenting?

[Charti]

So I made 2 batches of mead 3 weeks ago. In the first couple days both of them were fermenting amazingly, I took a hydrometer reading today and it came out to 1.000. Is there a way to fix it? Is there a reason why both batches would have just stopped when they started so well?

 

[Kickass]

It fermented so amazingly that it’s done. 1.000 is the specific gravity of water. Meaning, there’s no more sugar.

 

[Charti]

It fermented so amazingly that it’s done. 1.000 is the specific gravity of water. Meaning, there’s no more sugar.

So do you think if I add more sugar for it to eat that it will start back up and potentially kick start it back up?

 

[Kickass]

You could and it might, you’d have to share your recipe specifics (volume, amount of honey, type of yeast, and yeast nutrient schedule) to better predict.

The bigger question is why do you want to add more honey?