batch #2

Hi gabreyel69,

Check the numbers on your hydrometer - did you mean the gravity way 1.120? Most hydrometers don't even go up to 1.200 (and if your must had that high a sugar level it would probably have choked your yeast).

The sugar water won't have ruined things, but it will make it more difficult to track and calculate your progress and alcohol level.

If you started at 1.120, and are now at 1.080, then you have fermented about 1/3 of the sugar, so you do have fermentation. Buckets leak, and stoppers with airlocks in carboys sometimes don't seal well, so watching an airlock is not a reliable way to track progress. The best way is to follow the gravity. If you check it tomorrow and the gravity is dropping, then you are still progressing. Usually there will be some visible bubbling, or foaming, especially if it is stir or swirled. Also, you typically see the must become very cloudy.

If your gravity does not drop, you are stuck and there can be several reasons, but the first thing I would look to check is the pH. Traditional meads are prone to having the pH drop below 3.0 which can slow or stop the yeast. If the pH is low, it should be corrected. If you can't check the pH I would consider adding a couple of grams of potassium bicarbonate to see it that will help. Then I would aerate it, and add yeast hulls (ghosts) about 1 gram per gallon.

I hope that helps.

Medsen