Greetings All!
I've read through loads of posts about stuck fermentation and keep finding something I can try differently, but am starting to run out of ideas. I'm on my 5th batch and every single batch keeps getting stuck around the 2/3 break, resulting in meads stuck around 7%. Here is the latest recipe and daily updates:
3 Pounds Carrot Blossom Honey
Add water to 1 gallon
Rehydrate Lalvin K1V-1116 (1 packet-10 grams) into 125ml of water with 6.25 grams of GoFerm. Let sit for half an hour before adding to cooled must.
Day 0: SG: 1.095 (target FG-1.015)
Day 1: 1.090, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 2: 1.085, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 3: 1.077, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 4: 1.066, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
1/3 break
Day 5: 1.056, aerated once in PM
Day 6: 1.048, aerated once in PM
Day 7: 1.041, aerated once in PM
2/3 break
Day 8: 1.040, no aeration
Day 9: 1.040, no aeration
Day 10: 1.040, no aeration
So it seems like everything goes great until I stop aerating, but pretty much everything I come across says to stop aerating at the 2/3 break and to stop adding nutrients at the 1/3 break.
Gravity is being read by a refractometer in case that makes any difference.
Aerating with a sanitized wire whisk.
Fermenting in a 2 gallon bucket, covered with a double layer of extra fine cheese cloth (sanitized) with a rubber band to keep out unwanted guests.
The main thing I haven't tried is making a yeast starter. From what I could gather, it's argued that a starter isn't necessary for dry yeast. I'm comfortable giving that a try if it's thought it would make the difference, but it seems like people must be able to get it to work using dry yeast without a starter. Would love to hear thoughts and recommendations, as well as potential advice for getting fermentation going again with this batch.
Cheers!
Ryan
I've read through loads of posts about stuck fermentation and keep finding something I can try differently, but am starting to run out of ideas. I'm on my 5th batch and every single batch keeps getting stuck around the 2/3 break, resulting in meads stuck around 7%. Here is the latest recipe and daily updates:
3 Pounds Carrot Blossom Honey
Add water to 1 gallon
Rehydrate Lalvin K1V-1116 (1 packet-10 grams) into 125ml of water with 6.25 grams of GoFerm. Let sit for half an hour before adding to cooled must.
Day 0: SG: 1.095 (target FG-1.015)
Day 1: 1.090, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 2: 1.085, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 3: 1.077, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
Day 4: 1.066, aerated in AM and aerated + added 1.13 grams Fermaid-O in PM
1/3 break
Day 5: 1.056, aerated once in PM
Day 6: 1.048, aerated once in PM
Day 7: 1.041, aerated once in PM
2/3 break
Day 8: 1.040, no aeration
Day 9: 1.040, no aeration
Day 10: 1.040, no aeration
So it seems like everything goes great until I stop aerating, but pretty much everything I come across says to stop aerating at the 2/3 break and to stop adding nutrients at the 1/3 break.
Gravity is being read by a refractometer in case that makes any difference.
Aerating with a sanitized wire whisk.
Fermenting in a 2 gallon bucket, covered with a double layer of extra fine cheese cloth (sanitized) with a rubber band to keep out unwanted guests.
The main thing I haven't tried is making a yeast starter. From what I could gather, it's argued that a starter isn't necessary for dry yeast. I'm comfortable giving that a try if it's thought it would make the difference, but it seems like people must be able to get it to work using dry yeast without a starter. Would love to hear thoughts and recommendations, as well as potential advice for getting fermentation going again with this batch.
Cheers!
Ryan
