Saving a batch

Forgive the lack of any real info regarding this mead, my brew log was lost.

I've got a 6 gallon batch made with wildflower honey, a quart bottle of Mexican vanilla extract and Pasteur Champaigne yeast. I did not take hydrometer readings when pitched. The result after some year or so is very pale yellow, weakly alcoholic and has little flavor. I remember using up the last of that year's honey making this batch, which was supposed to be a 3 gallon batch. I am not sure how it ended up in a full 6 gallon carboy...

I am thinking there was far too little honey initially to support a batch that big. I am looking for suggestions on how best to revive or re-purpose this batch. There isn't any more room really in the carboy, and its my largest. I'm thinking of splitting it into 2 smaller batches, kind of using it as my starting water, just measuring SG to get desired starting point and throwing in some new yeast for one of them. I am thinking about using the other as a starter for something, but i can't decide A) if I should re-purpose it like this, and B) if I do, what best would work. There is vanilla flavor present that ought to present in the new concoction...

I'd love to get opinions/suggestions
Thx!
Darryl

Medsen Fey said:

I suppose you can always use it for blending stock to take the edge off batches that are too hot/tart/spicy/etc. It might help to know more info about it. What is the current gravity? Can you get an ABV reading (using a refractometer or spirit indication).

Click to expand...

I've never done the spirit indication method, seems simple enough. I will take readings and post in day or so.

Ok, so I'm not much into the science part of this, and I usually skip it as much as is possible to still get drinkable batches...so, I didn't do a spirit indication test on this, but I did rack it into my 2 3 gallon carboys to make space for the choco-java and had about 1 gallon left over (I left some room in the 3 gals so I could pitch some new honey into the mix). I mixed together a gallon of honey in with the leftover gallon of weak sauce. After mixing with the lees stirrer for a while I split the new must between the 3 gallon carboys.

I took SG reading at this point, and it is 1.050.

I am watching a bit to see if any yeasties are still alive in there and were just starved for food - if so, they should be able to find some now. If fermentation fails to restart I'll pitch a new packet of Pasteur champagne yeast in and see what happens...