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Is my mead stalled or finished?

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ZReed

NewBee
Registered Member
Aug 29, 2022
4
0
1
Virginia
Started a cyser June 14 with .9gal apple juice, 2 lbs wildflower honey, 2.5g 71B, .3g of fermaid K. The OG was 1.115.

After 4 weeks the the SG was 1.074. I added another .3g of fermaid K.

4 weeks later the SG is 1.052. I added .3g of fermaid K.

2 weeks later the the SG remained 1.052. Has my mead finished or is it just stalled? I’m perfectly satisfied with the flavor and ABV. My concern is the chance of fermentation starting back up after bottling. Would it be safe to rack and bottle now or are there additional steps so should try? Thanks for looking.
 

EvolvingCaveman

Got Mead? Patron
GotMead Patron
Oct 8, 2015
58
3
8
Conway,AR
Ok, I am coming back to this. It looks like you added a total of 0.9 grams of fermaid k. The TOSNA calculator says you needed 2 grams of fermaid k. Do not add any nutrients after the 1/3 sugar break which would have been based on a S.G. 1.115 would be 1.077. Any nutrient added after that point would not be taken up by the yeast. This is probably why your yeast did not finish dryer than it did. It is a learning process.
 

ZReed

NewBee
Registered Member
Aug 29, 2022
4
0
1
Virginia
Ok, I am coming back to this. It looks like you added a total of 0.9 grams of fermaid k. The TOSNA calculator says you needed 2 grams of fermaid k. Do not add any nutrients after the 1/3 sugar break which would have been based on a S.G. 1.115 would be 1.077. Any nutrient added after that point would not be taken up by the yeast. This is probably why your yeast did not finish dryer than it did. It is a learning process.
Very useful tip. I’m just going to let it ride. I have other, simpler recipes to play with in the meantime. It’ll clear on its own if it has a mind to. Thanks
 

ZReed

NewBee
Registered Member
Aug 29, 2022
4
0
1
Virginia
Ok, I am coming back to this. It looks like you added a total of 0.9 grams of fermaid k. The TOSNA calculator says you needed 2 grams of fermaid k. Do not add any nutrients after the 1/3 sugar break which would have been based on a S.G. 1.115 would be 1.077. Any nutrient added after that point would not be taken up by the yeast. This is probably why your yeast did not finish dryer than it did. It is a learning process.
Update on the mead. I left it alone and within a few days it completely cleared on it own. I didn’t add any clearing agents or stabilizers and the gravity has not moved. The clarity is excellent, is that any indicator that fermentation won’t continue?
 

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,337
157
63
Denver
No sign at all that it won't continue. You need to stabilize that mead to ensure it's stable. A temp change could even be enough to make it start up again.
 
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