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Happy with a stalled fermentation but...

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RichJack1312

NewBee
Registered Member
Nov 20, 2017
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Hi all, first time posting.
This is my first batch and for some reason thought it would be good to experiment, now I know.

Did a traditional using ec1118.
Wildflower honey, DAP at 24hr and at 1/3 break
SG 1.095
FG 1.005 (not sure why it didn't go lower)
Around 12%.

After a total of 6 weeks I racked into secondary.
Then my smart brain decided to add honey to this batch. I added too much and the gravity went back up to 1.095. I figured...it's only 12% and its ec1118...it will keep going.

It appeared that fermentation did take off again as the usual visual signs suggested it. (Foam on top and airlock activity)
But after 3 weeks there was no change in gravity, it appears that it had stalled.

I tasted it and it tastes delish. (think of a Polish dwojniak) Very strong honey and believe it or not strong alcohol presence. Happy with this stalled experiment but it definitely needs time to settle and smooth out. Not planning on putting anything else in there except maybe citric acid before bottling.

So here are my questions to you folks. With a stalled mead like this...
1. I assume there is no need for stabilizers is there? Can a fermentation go to sleep and spontaneously start up again on its own?
2. Will kepping it under an airlock until it clears to my liking cause any negative effects? Or should a stopper be used?
3. It's currently sitting at 60F...is this fine or move it to the fridge?


Thanks
 
Since EC-1118 has an alcohol tolerance of 18%, I'd be worried to put a stopper or to bottle it without stabilizing. It can start up again, specially since it's sitting at 60°F (that might be the reason it's stopped). I would move it to an environment where it can reach around 68°F to see if that starts the possibly sleeping yeast up again. If nothing is stopping the yeast from fermenting (either preservatives or the alcohol content), it's a risk to bottle and store it.

If I were you, I'd leave it under the air lock (filled with sanitizer) and leave it to sit a bit at slightly warmer temperatures. Nothing can happen to it under the airlock and all you need to do it to check it periodically to make sure there's still liquid in there (every week or so is good).
 
How much honey did you use when making the batch?

How big of a batch is it?

Did you use all of the yeast?

Nutrients?

Daily degassing/aeration/stirring?

If it's only a gallon, I'd stick it in the refrigerator and drink it out of the jug.
 
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I'm still new but I agree that you should not put a cap on it. The yeast can start fermenting again even after a long time, especially if there is a change in temperature, PH, etc. Since you racked into secondary I'm assuming there are a lot fewer yeasties in there so they might still be fermenting, just very slowly.
 
Toxxyc said:
Since EC-1118 has an alcohol tolerance of 18%, I'd be worried to put a stopper or to bottle it without stabilizing. It can start up again, specially since it's sitting at 60°F (that might be the reason it's stopped). I would move it to an environment where it can reach around 68°F to see if that starts the possibly sleeping yeast up again. If nothing is stopping the yeast from fermenting (either preservatives or the alcohol content), it's a risk to bottle and store it.

If I were you, I'd leave it under the air lock (filled with sanitizer) and leave it to sit a bit at slightly warmer temperatures. Nothing can happen to it under the airlock and all you need to do it to check it periodically to make sure there's still liquid in there (every week or so is good).
Click to expand...

I have tried raising the temp...no difference.
Do you think cold crashing/racking and bulk aging is the way to go if I am trying to avoid stabilizers in order to bottle?
 
Devin Petry-Johnson said:
I'm still new but I agree that you should not put a cap on it. The yeast can start fermenting again even after a long time, especially if there is a change in temperature, PH, etc. Since you racked into secondary I'm assuming there are a lot fewer yeasties in there so they might still be fermenting, just very slowly.
Click to expand...

Ok..it makes sense. Thanks
 
darigoni said:
How much honey did you use when making the batch?

How big of a batch is it?

Did you use all of the yeast?

Nutrients?

Daily degassing/aeration/stirring?

If it's only a gallon, I'd stick it in the refrigerator and drink it out of the jug.
Click to expand...
A) 1.9 lbs
B) 1 gallon
C) 5g packet went into primary
D) In my original post
E) Yes, during primary

Not sure how these answers will help you.
 
RichJack1312 said:
A) 1.9 lbs
B) 1 gallon
C) 5g packet went into primary
D) In my original post
E) Yes, during primary

Not sure how these answers will help you.
Click to expand...

Well, for one, if you used 1.9 lbs of honey in a 1 gallon batch, your SG should have been around 1.068. You would have needed around 2.65 lbs of honey to get to 1.095. The sugar content of honey's not always the same, but something does't seem quite right.

Also, like I said in my original reply, if it's only a gallon, you could put the jug in the refrigerator and pour serving right from it.

Sorry I missed your note about using DAP. FYI, using only DAP is about number 5 on the list of recommended nutrients.
 
darigoni said:
Well, for one, if you used 1.9 lbs of honey in a 1 gallon batch, your SG should have been around 1.068. You would have needed around 2.65 lbs of honey to get to 1.095. The sugar content of honey's not always the same, but something does't seem quite right.

Also, like I said in my original reply, if it's only a gallon, you could put the jug in the refrigerator and pour serving right from it.

Sorry I missed your note about using DAP. FYI, using only DAP is about number 5 on the list of recommended nutrients.
Click to expand...

You're right...I have a feeling that my OG was off. Maybe the honey wasn't mixed with the water properly. Either way...it's at 1.095 now and gravity is not changing.
I have it under an airlock at around 58F for now. We'll see what time does to it.
Thanks
 
RichJack1312 said:
You're right...I have a feeling that my OG was off. Maybe the honey wasn't mixed with the water properly. Either way...it's at 1.095 now and gravity is not changing.
I have it under an airlock at around 58F for now. We'll see what time does to it.
Thanks
Click to expand...

a crazy high gravity. Lots of peps start a ferment at that gravity
 
Squatchy said:
a crazy high gravity. Lots of peps start a ferment at that gravity
Click to expand...

Oh for sure, no argument there.
I actually like the full body, syropie, sweet mead...just not that much at once.
It was my first run...didn't blow anything up....so I consider that a successs. :)
I'll do some dry ones in the near future, probably combine the two and end up with something good.

I have not had many meads in my life...no idea what my ideal target gravity is....so gotta play around a bit.
 
Pick a gravity based on the ABV you seek. Run it dry, stabilize it, back sweeten
 
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