??? So it seems as though I have a stuck fermentation problem. I've searched through lots of other posts, but I'm still not sure what is wrong. I was hoping that someone might be able to offer me some insights?
Here are some of my particulars (this is my second mead batch):
15# honey + 5 gallons spring water (totals 6+ gallons)
Some herbs included, such as ginger and tea, but no chunks left in must (brewed a tea, strained, and added to original must)
3 tbsp yeast nutrient
1 packet ec-1118 yeast
Actually I started with 12# honey and an O.G. of 1.066. Decided after about 24 hrs of fermentation that it was not enough honey. New S.G. of 1.080, actual O.G. may be a little higher as some sugars have already been turned to alcohol (fermentation was going well after about 8 hours). New honey addition did not appear to effect fermentation.
Fermentation fast and furious for a while. Fermentation slowed over time, as expected, but by about 2 weeks had nearly stopped (bubbles seen in airlock were at least 5 minutes apart).
PH - 3.8
SG - 1.026
Measured PH with litmus, closest colorer appeared to set PH at about 3.8 (right on target as far as I've read). Ph problems were my first suspicion, but now doesn't appear to be the problem. SG (and taste) indicate a lot of residual sugars. Alcohol content should not be very high at all, certainly not too high for ec-1118.
Brought home another packet of yeast, hydrated, intended to pitch with new nutrient. Unfortunately I then realized I was out of nutrient, but I pitched the yeast anyway since it was rehydrated. 24 hours later I removed a couple of cups of must, boiled slightly, disolved 2 additional tablespoons of yeast nutrient, cooled, and readded to must.
Against my better judgement I gave the must a good stir both when pitching new yeast and when adding nutrient, with a slotted spoon. I know that I don't normally want to introduce oxygen at this stage but I thought that it might be necessary to restart fermentation.
OK, so that was a long story, but the short ending is that I still have no sign of new fermentation. If anyone can think of any other possible causes for my fermentation problem, I would really appreciate it. Any ideas?
Thanks
Here are some of my particulars (this is my second mead batch):
15# honey + 5 gallons spring water (totals 6+ gallons)
Some herbs included, such as ginger and tea, but no chunks left in must (brewed a tea, strained, and added to original must)
3 tbsp yeast nutrient
1 packet ec-1118 yeast
Actually I started with 12# honey and an O.G. of 1.066. Decided after about 24 hrs of fermentation that it was not enough honey. New S.G. of 1.080, actual O.G. may be a little higher as some sugars have already been turned to alcohol (fermentation was going well after about 8 hours). New honey addition did not appear to effect fermentation.
Fermentation fast and furious for a while. Fermentation slowed over time, as expected, but by about 2 weeks had nearly stopped (bubbles seen in airlock were at least 5 minutes apart).
PH - 3.8
SG - 1.026
Measured PH with litmus, closest colorer appeared to set PH at about 3.8 (right on target as far as I've read). Ph problems were my first suspicion, but now doesn't appear to be the problem. SG (and taste) indicate a lot of residual sugars. Alcohol content should not be very high at all, certainly not too high for ec-1118.
Brought home another packet of yeast, hydrated, intended to pitch with new nutrient. Unfortunately I then realized I was out of nutrient, but I pitched the yeast anyway since it was rehydrated. 24 hours later I removed a couple of cups of must, boiled slightly, disolved 2 additional tablespoons of yeast nutrient, cooled, and readded to must.
Against my better judgement I gave the must a good stir both when pitching new yeast and when adding nutrient, with a slotted spoon. I know that I don't normally want to introduce oxygen at this stage but I thought that it might be necessary to restart fermentation.
OK, so that was a long story, but the short ending is that I still have no sign of new fermentation. If anyone can think of any other possible causes for my fermentation problem, I would really appreciate it. Any ideas?
Thanks
