Oskaar sent a response to my inqiry "Can I re-start fermentation. He suggested that I send recipe, processes, specs to determine how I should move forward with my mead batch. This makes complete sense, so here it is.
Procedure, ingredients, and recipe for one gallon mead batch
Initial data for 5/27/06
O.G. 1.100
32.8 ounces of sugar
13.6% potential alcohol
meticulous attention given to repeatedly cleaning and sanitizing all items and hands
melted all honey (40 ounces pure Patagonia honey, 80% clover, 20% buckwheat)in sanitized sauce pan on stovetop-no boil and less than medium heat setting
dissolved 1/8 teaspoon Fermax and 6/10 teaspoon tannin in mildly heated water.
poured honey/water into glass jug and allowed to cool
filled jug with supermarket drinking water
poured one packet of Lalvin K1V-1116 yeast on top. Let sit in water for 15 minutes
add Fermax and tannin and shake vigorously for several minutes
Take initial hydrometer readings
Apply airlock filled with vodka
use evap cooling to maintain temperature range 68-72 Fahrenheit
6/13/06 (after 16 days)
took hydrometer reading
Gravity was 1.052
alcohol was 6.5 percent
I added another 1/8 teaspoon fermax and seven drops pectic enzyme
I also mistakenly added about 1/2 Campden tablet. This seemed to halt fermentation. I decided to add about 7 more ounces of heated honey tap water. I capped with airlock.
I thought I arrested the fermentation because all activity completely stopped. But a few hours later I saw bubbling in the jug.
Today (6/14) I see small bubbles in the surface liquid. And one bubble every 8 seconds in the airlock. In fact, the airlock bubbles are popping with some force and are loud.
Am I back in business, or is this just gas from Campden's or additives?
I bought a packet of EC-1118 thinking I would need to re-start the fermentation, but it looks like it re-started on its own?
Thanks,
Dave