My fiancé and I are making our 2nd batch of mead ever. 1st 5 gallon test batch seems to have gone well (12.5lbs of honey, 4 gallons of water, D-47 yeast, 2 tsp of ferment K, 2 tsp DAP). So we decided to move on to our 2nd batch of two 5 gallon batches we intend to use as our wedding favors. On May 1st we mixed 2 batches of ~13.14 lbs of honey with 4 gallons of water. Added 2 tsp of Ferment K and 2 tsp of DAP to each batch. We rehydrated our 4 packets Lalvin 71B-1122 yeast by sprinkling it in 105 degree water, let it sit for 15 mins, gave it a gentle stir and then pitched it into the must which was at ~72 degrees. We mixed the mead for for 5 mins and took a specific gravity reading. Wedding batch 1 was around 25.25 P, and Wedding batch 2 came out around 25 P. We put our air locks on, and put them away for 2 weeks. We noticed less of a fermentation smell than with the 1st test batch, which seems weird since this round had twice the amount of mead. But the water in the air locks did get pushed to one side. Not a lot of bubbles in the air lock, but that happened with our 1st batch too, seems there's not the greatest seal with our primary fermentation buckets.
Two weeks to the day we did a specific gravity reading. Wedding batch one is 10 P and wedding batch two is at 11 P. With our 1st test batch, it was ready to rack at the 2 week mark.
Did our fermentation stall out?
If so, what can you recommend to restart fermentation?
Two weeks to the day we did a specific gravity reading. Wedding batch one is 10 P and wedding batch two is at 11 P. With our 1st test batch, it was ready to rack at the 2 week mark.
Did our fermentation stall out?
If so, what can you recommend to restart fermentation?