Fermentation stopped short

How cool is the container right now? If you put in a slightly warmer room it may start
fermenting again, and you could gently swirl the fluid in the container as well to try and help rouse the yeast.

I used to encounter this scenario before doing staggered nutrient additions.

In my case, I add half a teaspoon (per gallon of must) of DAP and another half teaspoon (per gallon of must) of superfood (a type of yeast energizer).

I then add a teaspoon of 25% DAP and 75% superfood just after the 1/3 sugar break point (ie: after just over 30% of the sugar/fuel has been converted to alcohol). At this point I usually just wait until a specific amount of time has passed rather than measuring the SG every day so I don't waste too much must or expose it to oxygen too much.

If you just throw in all the nutrient at first, it won't have the same punch as it does when you stagger it. Kind of like eating 7 vitamin pills on a Sunday instead of having one each day of the week - you waste a lot of them and just get neon yellow pee for a day.

Provided you don't have a large air gap in your fermenter (in my case, I ferment in glass carboys, not buckets), you could try adding a bit more nutrient, and agitate the must for 30 seconds. I wouldn't advise the agitation step if you have a large air gap though, as you'll likely oxidize the must and change the taste. You could always fill it with a bit more distilled water, since the foaming stage is long gone.

Finally, although you've decided not to repitch, you COULD trying pitching a small amount of Lalvin EC-1118 champagne yeast. I use this for most of my melomels, but it's also designed specifically for restarting stuck fermentations.

Best of luck!

I'd wonder about unfermentable sugars too. What was the Greek honey like as-is?

The really dark honeys tend to have more unfermentables in there. Could just be that.

NVM read the numbers wrong (had originally posted something else). Probably just unfermentables in the honey. That's not a huge difference anyway.

SilentJimbo said:

Not going to risk the oxidation from agitating.

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If the airlock is in place when you agitate the batch, you have nothing to worry about as far as oxidation goes. On top of that, traditionals are much less prone to oxidation than wine or beer. But as the song goes, it's your party, don't agitate if you don't want to.