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Agreed, 1.010 isn't that dry. I have a sweet tooth and prefer mine between 1.01 and 1.025. Others like their mead dry. Yours is still going, and will certainly end up somewhere below where it is now. As Johnnybladers said, it's all about how you like the taste. Is it sweet enough for you? If it's too dry for your tastes then you can always backsweeten. If it's perfect the way it is AND it's not showing any signs of clearing then you could possibly consider stopping the fermentation yourself by adding potassium metabi / sorbate to it, followed by a cold crash to help the yeast settle. Then rack another time for bulk aging.

I know that my yeast are giving up the ghost when I start seeing it clear. If you're seeing that, and the taste is good for you then you might decide to let the yeast finish up on their own.



A rough table of final gravities
1.005 and below - Dry
1.006 to 1.015 - Medium
1.016 - 1.020 - Sweet
1.020 and above - Dessert
 
It's been almost a month since I last racked. It's bubbling about once every three minutes. I'm think about racking again. The mead is clearer in the neck of the bottle only. I read on other posts something about cold crashing. What is this? Would this be something that recommended to stop fermenting and settle out the spent yeast? Again any help is greatly appreciated

Thanks
Steve :help:
 
Steve,

Use the search function, please! There is a TON of info on cold crashing on this site that none of us have time to re-send for you. I don't want your question to go unanswered, but I think you'll agree it's better for folks to spend the time and energy answering new questions.

All the best,
Leonora
 
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Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

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