Well, I'm making my first batch of mead, a cyser, and I'm wondering how you tell if the fermentation is done, or stuck. I don't have a SG reading for the start, but it fermented vigorously for about 10 days, and now, after a month, the SG is at 1.04 and all signs of fermentation have ended. I have the recipe and a log of everything I've done at:
http://www.moremead.com/first.html
I'm thinking the yeast has done all it's going to do, and my cyser is going to be real sweet, but how do I know for sure? Also, if it is done, when bottling time comes (a few months in the future), should I add something to make sure it doesn't start fermenting in the bottle?
Thanks for the assistance.
Lyle Baker
http://www.moremead.com
http://www.moremead.com/first.html
I'm thinking the yeast has done all it's going to do, and my cyser is going to be real sweet, but how do I know for sure? Also, if it is done, when bottling time comes (a few months in the future), should I add something to make sure it doesn't start fermenting in the bottle?
Thanks for the assistance.
Lyle Baker
http://www.moremead.com