Hello everyone, last february I put together my second traditional mead. 15 pounds raw honey, water and d-47 yeast. Kept it at a steady basement temperature, but fermentation was slow.
Fast forward to 2 months ago, I re pitched d-47 yeast and added yeast nutrient, which I had failed to add initally (i know big mistake) which is why I figured it was fermenting so slowly. The fermentation seemed to take off but after a week or so it slowed way down again.
The mead looks great, smells great, tastes great (medium-sweet). The current gravity is at 1.01, and i forgot to get an initial gravity.
My question is this: What to do now? Do I somehow get it to ferment dry? Cold crash it? I really want to finish this mead off the right way, as i've invested a lot of time and honey money into this.
Thank you!
Fast forward to 2 months ago, I re pitched d-47 yeast and added yeast nutrient, which I had failed to add initally (i know big mistake) which is why I figured it was fermenting so slowly. The fermentation seemed to take off but after a week or so it slowed way down again.
The mead looks great, smells great, tastes great (medium-sweet). The current gravity is at 1.01, and i forgot to get an initial gravity.
My question is this: What to do now? Do I somehow get it to ferment dry? Cold crash it? I really want to finish this mead off the right way, as i've invested a lot of time and honey money into this.
Thank you!