Hi,
I have read a lot of the posts for stuck fermentation as I already had this issue and had to re-pitch with this batch.
Recipe is 14.5 lbs local honey to bring to 5 gal. total. I started with just a bit of yeast nutrient and used some useless "sweet mead" yeast. I did not know that mead needed to be aerated daily, so it obviously needed more o2. It stalled almost immediately and weeks later I re-pitched with KV-1116 and added Fermid K and nutrient.
It started fine through the 1/3 break when I added more nutrient (recommended dose)...then has slowed tremendously. Here is the whole course:
Original pitch with sweet mead on 6/27 only moved from og=1.10 to 1.09 in 2 weeks. Shaked primary daily.
Re-pitch kv:
7/13 sg=1.09
7/16 sg=1.08
7/19 sg=1.072
7/23 sg=1.062
7/24 sg=1.06
7/25 sg=1.059
7/27 sg=1.05
8/8 sg=1.034
8/14 sg=1.03
There seems to be a lot of info about stuck fermentation early on, which I am thankful for, but what do you do when you are past the 2/3 sugar break and you just want 1.03 to ferment to just below 1.0?
Thanks
I have read a lot of the posts for stuck fermentation as I already had this issue and had to re-pitch with this batch.
Recipe is 14.5 lbs local honey to bring to 5 gal. total. I started with just a bit of yeast nutrient and used some useless "sweet mead" yeast. I did not know that mead needed to be aerated daily, so it obviously needed more o2. It stalled almost immediately and weeks later I re-pitched with KV-1116 and added Fermid K and nutrient.
It started fine through the 1/3 break when I added more nutrient (recommended dose)...then has slowed tremendously. Here is the whole course:
Original pitch with sweet mead on 6/27 only moved from og=1.10 to 1.09 in 2 weeks. Shaked primary daily.
Re-pitch kv:
7/13 sg=1.09
7/16 sg=1.08
7/19 sg=1.072
7/23 sg=1.062
7/24 sg=1.06
7/25 sg=1.059
7/27 sg=1.05
8/8 sg=1.034
8/14 sg=1.03
There seems to be a lot of info about stuck fermentation early on, which I am thankful for, but what do you do when you are past the 2/3 sugar break and you just want 1.03 to ferment to just below 1.0?
Thanks