View Full Version : Fermentation drastically slowed

04-19-2007, 01:55 PM
So my lovely black currant mead was bubbling along yesterday, and this morning it seems to have slowed nearly to a stop. I think this is temperature related as we are heading into an unseasonably cold spell, but I gave it a good shaking up anyway to get a little more oxygen into the mix.

The temperature in the closet is about 58 degrees.
Mead started 17:00 4/17/07
OG: 1.097

2.5 lbs mesquite
.25 gallons black currant juice
0.5 gallons water
.25 tsp Go-Ferm
5.0 g Lalvin 72B

It will probably be chilly for the next 4 days before warming up again. Should I do anything or just let it be? If this were ale, I would just let it be and figure it would restart again once the weather warms up and that tends to be my leaning here.

04-19-2007, 01:59 PM
Your reasoning's OK for mead as well, although the re-start might be at a much slower pace than you'd see from an ale yeast. You might want to check SG, and pH if you have the ability to, before you draw any conclusions about what steps, if any, to take next.

04-22-2007, 08:06 PM
As an update on this, the "lets just wait and see" method seems to have worked. It warmed up a couple of degrees today and the airlock is now bubbling once every 8 seconds. Nothing like the rye saison I started yesterday that is humming along at a rate of twice per second, but it seems to have revived nonetheless :)

05-31-2007, 04:30 PM
Yeah I had the same problem. I read adding a certain water to honey ratio to the now dormant mead will one, make it ferment again, and two make it sparkling? Not sure but I will give it a try. Let me know what you think.