Folks,
Long time beer guy, short time wine/mead guy. I've got a small batch going from a basic recipe with no additional sugars added beyond a nice clove honey from local hives. Used a Montrachet yeast and hoped to go to dry and then backsweeten or carbonate a bit. I've gone through primary fermentation, first secondary and now a second secondary to get the must off dead yeast. I tend to use an old school U cap to monitor fermentation with checks on SP. Must is clean, smells good and all but still seems to be fermenting at 2.5 months or so and sitting at 1.054 sp. Be patient, do something, or rack away, its the best you'll get at this point.
Thanks in advance,
Mike A. (ZelieMike)
Long time beer guy, short time wine/mead guy. I've got a small batch going from a basic recipe with no additional sugars added beyond a nice clove honey from local hives. Used a Montrachet yeast and hoped to go to dry and then backsweeten or carbonate a bit. I've gone through primary fermentation, first secondary and now a second secondary to get the must off dead yeast. I tend to use an old school U cap to monitor fermentation with checks on SP. Must is clean, smells good and all but still seems to be fermenting at 2.5 months or so and sitting at 1.054 sp. Be patient, do something, or rack away, its the best you'll get at this point.
Thanks in advance,
Mike A. (ZelieMike)