Mead stalled out and need advice
I am super new to brewing and followed the Traditional Mead recipe from the YT channel City Steading brews. I did a gallon carboy with 3 lbs of honey using lallemand ale yeast. I added a cup of tea for nutrients, like the vid said, consisting of yorkshire red tea, orange peel, and cut up raisins. I let it go for 4 weeks (at which time fermentation had stopped) then racked and cold crashed it. Then waited 5 days and racked again and it is currently still in the fridge. I didn't take measurements and it is still super sweet. Would it be a good idea to throw a wine yeast in to try to start back up the fermentation again?
Posted Oct 4, 2019, 5:49 PM UTC
17
Which Lallemand? Most of them have an alcohol tolerance of around 11% and 3 pounds in a gallon has potential for over 14% so you’re going to have some residual sugar.
Do you have a gravity reading? Would be helpful to determine if it’s stalled or just finished sweet.
That “nutrient” regimen sucks, as with most You Tube recipes. So if you have a stall, that’s why. Read up on nutrients in our wiki for next batch.
Yeah I’d throw some yeast nutrients and ferm k at it along with a half a pack of yeast. Should cruise on down a bit drier.
Lallemand Nottingham Ale Yeast(11 grams)
https://www.amazon.com/gp/product/B000MI70GW/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
It doesn't give a tolerance from what I can see.
Notty’s tolerance is 14%
Shouldn’t be perceptibly sweet. I’d add a lil organic nutrient.