Hello!
It's my first time working in big batches, I'd like some input. I have a 5 gallon food grade bucket fitted with air lock. To it I've added a bit less than 5 gallons of water, 8.5 lbs of raw wildflower honey, 1 packet of Red Star's premier blanc champagne yeast, and 4 tsps of Fermax yeast nutrient. I started this mead in September of this year and have been checking it periodically. It started super vigorously, and has slowed down pretty evenly over the past few months. I've been sampling it every few weeks and I am getting no alcohol warmth or reading on my hydrometer to indicate that there is any alcohol being produced. The taste is also very dry, no lingering honey expression. I'm wondering if this is a problem with my yeast or if I should be adding more honey at this point? I'm a little confused on amounts since I've only ever worked in small batches. I would like to save this batch if at all possible since I've thrown so much honey into it already .
It's my first time working in big batches, I'd like some input. I have a 5 gallon food grade bucket fitted with air lock. To it I've added a bit less than 5 gallons of water, 8.5 lbs of raw wildflower honey, 1 packet of Red Star's premier blanc champagne yeast, and 4 tsps of Fermax yeast nutrient. I started this mead in September of this year and have been checking it periodically. It started super vigorously, and has slowed down pretty evenly over the past few months. I've been sampling it every few weeks and I am getting no alcohol warmth or reading on my hydrometer to indicate that there is any alcohol being produced. The taste is also very dry, no lingering honey expression. I'm wondering if this is a problem with my yeast or if I should be adding more honey at this point? I'm a little confused on amounts since I've only ever worked in small batches. I would like to save this batch if at all possible since I've thrown so much honey into it already .
