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I'll definitely take gravity readings every day from now on, including on any new batches we make. I've learned not to trust easy start guides, and will do more proper research before we start another batch.
But yea for now focussing on saving this one, so I'll throw in the rest of the fermaid before heading to bed, and check in tomorrow with a new reading.
 
Sanitized tools, stirred to degas. added some of the must to a glass, to which I added the 3.9grams fermaid. stirred that up, and fed it back in, then stirred to mix.

Not the greatest picture, but this is what it looked like right after, and it caused the wife to go "it sure smells like mead" from downstairs.
http://imgur.com/N7yWplw
I will take another gravity reading tomorrow and report back in :)
 
Ok today we were both here, so we stirred the crap out of it, and took another reading.

We are at 1.092 currently, and there is definitely starting to be an alcohol smell and yeast smell.
 
Well then you sir are making mead. I would recommend another feeding of Fermaid O or boiled bread yeast in the next day or 2 to keep thoes yeasties happy.
 
Indeed, looks like things are going ok. As farmboyc suggested, get another does of fermaid O in when you can

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Awesome! We'll keep an eye on it. Thanks for the help everyone :)

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A day later, and we're at 1.084, only 8 points down since yesterday, and 2 hours later then I usually do the reading.
The brew shop turns out to also be closed on Mondays, however he is kind enough to meet me anyway so I can get some supplies.

I am thinking of adding some more yeast and nutrients as it seems to be slowing down yet again, thoughts?
 
Any idea of current pH. It is a common issue with meads.
Potassium Bicarbonate is usually a good fix.
 
Unfortunately not. A ph meter is a bit outside the budget right now as they're really expensive here

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Any pH strips avaliable from your Home brew shop? Be sure to get some that go from 3-5 if possible.
 
Not on the website but he does have some things that aren't on there so I'll check tomorrow for that as well

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Well he couldn't make it yesterday, and my old dog died as well so I didn't really look at anything yesterday.

Just checked and it's 1.081 so nearly no progress in the last 2 days.

Unfortunately no ph strips both in the brew store and in any pharmacies, and the ph meter is over 150 dollars here so a bit out of budget right now.

I did stock up on more yeast and nutrients, so hoping that will fix things when I pitch it in the morning (want to take my time to do it right this time and not rush it this late at night)


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Do you have any potassium carbonate or bicarbonate. If so I would go ahead and add a teaspoon.
My condolences on your dog. It's tough no matter how old they are.
 
No it was unfortunately sold out and won't be back for a few weeks :s

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Any precipitated chalk? It will work as well without leaving any unwanted flavour.
Just better to give it a shot rather than wait for something to come and spoil your must.
 
I think so actually. There is a whine store that has a few items that has something that translates to chalk. I'll drive by there tomorrow as well :)

The only potassium are potassium sulphite

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No such luck. I do now have a ph meter on the way for next batch but that won't help with this one. I think however we might have had bad yeast. With the new yeast, Even before most of the steps it was more active then the previous one was right before pitching. So let's hope the new yeast fixes this one.

For next batch I will have all the tools and chemicals if customs doesn't take them.

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Would new yeast enter a new lag phase and be slow at the start?

Went from 1.082 to 1.078 since yesterday, I'm not sure if that means it's a lost cause, or if it's just starting up.

PH meter should be here in 5 ish days as well.
 
Basically I followed all the steps squatchy mentioned. Rehydrate in 43 celsius, added must to it until temperatures matched to within half a celsius, added more fermaid, pitched yeast and stirred like a madman

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