wyeast sweet mead

[hooch0325]

I started a high OG 1.090 with this yeast and after 4 weeks it settled at 1.030. I racked to 2nd and it had been stable at 1.030. Can I assume final attenuation or is it astalled ferment. Pitch temp 68F, primary temp 64 and 2nd 58. These temps are low but I wouldn't think it would stall it.

Tks

 

[ACbrewer]

I've fermented a mead with that yeast from 1.085 down to about 1 (might have been .998). Anyhow, I'd gues syou can get more out of it than the 1.030, but just a guess.

 

[Beernik]

In theory it should ferment until you hit 11% ABV. But it's a finicky yeast. It's notorious for crapping out early.

I used to use it because I like sweet wine, honey, and cysers. But it's unreliability started bothering me.

 

[hooch0325]

In theory it should ferment until you hit 11% ABV. But it's a finicky yeast. It's notorious for crapping out early.

I used to use it because I like sweet wine, honey, and cysers. But it's unreliability started bothering me.

Tks. I've used dry mead, ec1118 and notty with no issues. I am thinking its the finicky yeast problem... I have raised temp to near 70 and no further fermenting. Oh well.. tastes good...just scared of bottle bombs when the time comes. I'm going to let it mature for another month or so.

 

[Totes]

Tks. I've used dry mead, ec1118 and notty with no issues. I am thinking its the finicky yeast problem... I have raised temp to near 70 and no further fermenting. Oh well.. tastes good...just scared of bottle bombs when the time comes. I'm going to let it mature for another month or so.

+1 for patience...
I had a high gravity cyser stick recently at 1.018 with wyeast sweet mead. I raised the temp to the 73 degrees. Not a bubble for 3 weeks then it kicked on again without any additions or agitation. It dropped 3 more points, so I was sure glad I waited it out.
Despite the mixed reviews, And that one experience, I love wyeast 4184 and use it trouble free for meads and ciders frequently.

 

[CptnRedbeard]

I pitched that in my cider for the first time last week (I've used Nottingham in the past) and its slowing down now. I was just wondering from someone who has more experience with it, the Wyeast site ( http://www.wyeastlab.com/he_m_yeaststrain_detail.cfm?ID=44 ) says it "Leaves 2-3% residual sugar in most meads." Is this because most meads are above the 11% alcohol limit? Or because the yeast just doesn't eat sugars that other yeasts eat or something?