He did say later in the post that he tried a repitch with both 71B and also with Red Star champagne yeast, which if it's anything like Lalvin's champagne yeast EC-1118, might be a little more robust.
Originally Posted by TAKeyser
But overall, I agree, I don't think you're going to get much further with this unless you dilute it a little, a starting gravity of 1.141 would have been pretty harsh for any yeast, and I suspect it might also have needed more nutrients early on, we've come a long way since the Compleat Meadmaker was published. I just checked and it does say on page 32 that you're aiming for a SG between 1.112 and 1.128, so either your honey was on the sweeter side of normal, your scale weighs a little heavy or your water measurements were a little off. Did you ferment in a bucket or a carboy?
Oh, and if you started at 1.141 and it's now down at 1.034 or so, your vinometre is incorrect. As TAKeyser says, it's around 14%, not 9%. I've never used one so I don't know how yours works but it's possible that the amount of residual sugars might be skewing your results, some wine products are calibrated based on assuming the wine goes dry.
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