slow ferment?

[Mike]

I started a mead two months ago, and it seems to be taking forever to ferment. Patience, patience, I know....

Anyhow, it has 6 kg's (about 13 lbs) of honey, 2 tsp of yeast energizer, 2 tsp of Wyeast yeast nutrient, and 3 pkgs of Lalvin 71B-1122 yeast.

The OG was 1.088, and after 6 weeks it was 1.024, when I racked it to the secondary. Today, two weeks later, it has only dropped to 1.022. Seems to be fermenting very slooooooowly. The temperature is about 19°C/68°F where the carboy is.

Should I add more yeast, stir it up a bit (bit of yeast cake at bottom), add more yeast nutrient or energizer, warm it up or just leave it alone?

[ThistyViking]

hmmm, got me mostly stumped

If you didn't have a striated must initially my figures suggest you only have about 9% alchohol.

I'd spin the carboy to break up the sediment and mix it back up into the must.

.....
The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has
.....
Temp isn't the problem.

hmm... good for 14% according to charts at site... I'd douse it with a competitve yeast like K1V-1116 if fermentation doesn't speed up after you spin the carboys.

[Jmattioli]

Try a pinch of epson salt. Maybe your water is at fault. Also you might check PH. 71B-1122 is a very fast fermentor and with the moderate starting gravity you mentioned should have completed at that temperature in under 4 weeks with all being normal.
Joe