I brewed this batch of traditional mead that finished fermenting (I think). The problem is the gravity is at 1.002. All my previous fermentations were dry at this point in the process . I don't know if the fermentation is stuck, or is this normal with this yeast because it is the first time I'm using it.
So here is data on the brew: pitched the yeast on 12/17/2018. 5 gallons with original gravity of 1.090. 10 grams of Lalvin 71B, 12.5 grams of Go ferm, 4 additions of 4.1g Fermaid O. Added 6g of pottasium bicarbonate total in 3 additions, 2 grams upfront and remainder with first two nutrient additions. Temeprature varied between 66.8 to 73.9 dedrees fahrenheit.
I measured gravity few days ago and it was 1.002, I measured it today and it didn't change. The brew smells yeasty, but tastes alright. No signs of contamination of spoilage. My calculations indicate it is sitting ag 11.5 abv, which is well within alcohol tolerance. Four weeks in the primary, so it is time to rack it. Is it stuck feremntation or will it eventually go to 1.000? Anything I can do to help it get there?
So here is data on the brew: pitched the yeast on 12/17/2018. 5 gallons with original gravity of 1.090. 10 grams of Lalvin 71B, 12.5 grams of Go ferm, 4 additions of 4.1g Fermaid O. Added 6g of pottasium bicarbonate total in 3 additions, 2 grams upfront and remainder with first two nutrient additions. Temeprature varied between 66.8 to 73.9 dedrees fahrenheit.
I measured gravity few days ago and it was 1.002, I measured it today and it didn't change. The brew smells yeasty, but tastes alright. No signs of contamination of spoilage. My calculations indicate it is sitting ag 11.5 abv, which is well within alcohol tolerance. Four weeks in the primary, so it is time to rack it. Is it stuck feremntation or will it eventually go to 1.000? Anything I can do to help it get there?