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Thread: slow ferment?

  1. Default slow ferment?

    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 19C/68F 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?

  2. Default Re: slow ferment?

    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 30C (59 and 86F) 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.

  3. #3
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    Default Re: slow ferment?

    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

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