Stopped fermentation.

[sharpie]

I’m new to mead making and so far I’ve only made one batch of ancient orange mead that came out very good. I started another batch about 6 weeks ago and everything was going just fine up until a week or so ago. The temperature was between 60 and 70 degree’s during the 6 weeks. I know that is too low but the first batch came out fine so I wasn’t worried about it. Well now the fermentation has stopped and I cant get it to restart. I’ve added more yeast, warmed it up. Even got frustrated and shook it a little. That might not have been a good idea but I thought that maybe I hadn’t aerated it enough when I made it and I was in a bad mood. The only thing that somewhat worked was putting the carboy in the sink and filling the sink with hot water. The heat got it bubbling at about once every three seconds but stopped as soon as the water cooled down to room temperature. I think this might be a lost batch.

[David Baldwin]

In 6 weeks it should have finished.

What is your current gravity?


David

[sharpie]

Tell ya the truth I don’t know how to take gravity readings. I’ve ordered the stuff to do it but it’s not here yet. I just waited for it to clear up and the oranges to fall to the bottom last time. I used really dark honey. I don’t know what kind because my dad doesn’t remember because he got it 7 years ago but even so the last batch cleared up a lot after about 8 weeks. This stuff is still dark and the oranges are floating at the top. I tasted it and it’s way to sweet not even close to the last batch. So I really don’t know what’s wrong.

[Oskaar]

Wait for your equipment to arrive and get the readings. We're just running laps until we know what they are.

Welcome to the boards! There's lots of good info here.

Cheers,

Oskaar