Hi,
I'm very new to Mead making, but have made a few so far that have turned out good. When I started I made two different JAOM's with different honeys a week apart. I followed the recipe, and didn't change anything! Total volume of 4.5 litres, I used Hovis Bread yeast, and Rowse Light and Mild honey. The first one finished fine, was a bit bitter from the orange rind, but it mellowed out eventually.
The second one has stalled at 1.022 (not changed in 3 weeks, checked gravity readings once a week, it's gone down from 1.026 over 5 weeks ago). It's not clear, everything is still floating except for a couple of raisins. There is about a cm of sediment at the bottom. There is still an occasional bubble from the airlock, about 1 every 30 seconds. It's been in primary fermentation for 3 months now!
The taste seems fine, a little sour, but I don't really have a basis for comparison. Do I just leave it longer, or is it worth racking, adding more yeast or a nutrient? Any ideas or suggestions would be appreciated!
I'm very new to Mead making, but have made a few so far that have turned out good. When I started I made two different JAOM's with different honeys a week apart. I followed the recipe, and didn't change anything! Total volume of 4.5 litres, I used Hovis Bread yeast, and Rowse Light and Mild honey. The first one finished fine, was a bit bitter from the orange rind, but it mellowed out eventually.
The second one has stalled at 1.022 (not changed in 3 weeks, checked gravity readings once a week, it's gone down from 1.026 over 5 weeks ago). It's not clear, everything is still floating except for a couple of raisins. There is about a cm of sediment at the bottom. There is still an occasional bubble from the airlock, about 1 every 30 seconds. It's been in primary fermentation for 3 months now!
The taste seems fine, a little sour, but I don't really have a basis for comparison. Do I just leave it longer, or is it worth racking, adding more yeast or a nutrient? Any ideas or suggestions would be appreciated!
