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Old 09-24-2016, 01:05 PM   #11
T_Baggins
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62F................

 
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Old 09-27-2016, 08:56 AM   #12
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Noticeable fermentation begun...fitted airlock. 62F holding steady.

 
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Old 11-12-2016, 02:48 PM   #13
T_Baggins
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So how long does mead usually take to ferment?

It's been 7 weeks and I'm only at 50% of my goal and has slowed
quite a bit.

 
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Old 11-12-2016, 05:26 PM   #14
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Are you adding nutrient (organic nitrogen, for example)? Honey is notoriously short of the nutrients that yeast need. Can you add DAP or Fermaid K or O? You can supply nutrients by boiling a tablespoon of bread yeast in a quarter cup of water and adding that when the solution has cooled.
Honey has no chemical buffers so the pH can drop precipitously low and that can inhibit or stall fermentation. Do you have any way to measure the pH? You may want to add a small quantity of K-carbonate. Add too much and you will be drinking liquid chalk.

 
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Old 11-12-2016, 08:09 PM   #15
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well, no, not lately...I initially added yeast hulls and half a banana.
Today I gave it a dose of energizer and a couple multi vitamins.
I expected a geyser (like when I made strawberry) but nothing.
I guess, like you say if there's no nutrient maybe the yeast quit.

No I don't have any ph testing gear...I suppose I could get some dip
strips from the pharmacy?

 
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Old 11-15-2016, 07:10 PM   #16
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So. what is yourS.G. now?

 
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Old 11-17-2016, 06:43 AM   #17
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as of the 12th it was around 1.070...

I finally got some nutrient but that hasn't sparked any new ferments
to speak of. I still haven't done ph test yet...if I have to adjust ph, will I also have to re-pitch yeast or should it take off again on its own?

 
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Old 11-17-2016, 07:52 AM   #18
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Quote:
Originally Posted by T_Baggins View Post
as of the 12th it was around 1.070...

I finally got some nutrient but that hasn't sparked any new ferments
to speak of. I still haven't done ph test yet...if I have to adjust ph, will I also have to re-pitch yeast or should it take off again on its own?
Going back in the thread, your temps are reported in the 62F - 65F range, which will create extremely slow fermentation speed. Before you try anything else, get the temps up into the mid 70's, that should do the trick for you...
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Old 11-18-2016, 05:44 AM   #19
Arne
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You started out with 1.151 s.g. Depending on your yeast, it might be fermented out, that is, the alcohol is high enough to kill off the yeast. Check how much alcohol the yeast will tolerate, do the math to see how much alcohol you have in the wine. Arne.

 
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Old 11-18-2016, 12:38 PM   #20
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Quote:
Originally Posted by Arne View Post
You started out with 1.151 s.g. Depending on your yeast, it might be fermented out, that is, the alcohol is high enough to kill off the yeast. Check how much alcohol the yeast will tolerate, do the math to see how much alcohol you have in the wine. Arne.
I only use EC 1118...no chance.

 
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