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Can not start fermenting

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Barrel Char Wood Products
11:00 am gravity 1.086 added 1/2 teaspoon Fermaid O, 1/4 teaspoon DAP
11:00pm gravity 1.070
Will continue to stir daily to degas. Want this one to go down to 1.020.
PH at 3.45 will continue to monitor regularly.
Once again thanks for all your help. Hope to meet more of my fellow Got Meaders at the next years Mazer Cup.
 
I have issues in the past with cinnamon in the must. I have read a few places cinnamon and orange oil have certain anti-bacterial properties, not sure at what concentration. i now use Cinnamon in post ferment and have great success.
 
Thank you all for the advice and links. I did a little research and cinnamon oil and orange oil do have anti-bacterial properties.

Update on this Mead:

gravity has been steady for 3 days at 1.004 (lower than what I wanted)
Racked to secondary last night, tasted like rocket fuel.
Will let sit and check on it later. Will back sweeten later as needed when I can tell some more about the flavor.
 
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Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

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