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More Yeast?

I started a 5 gal. batch of mead, made from clover honey and used a dried champaighn yeast, back in May, and the OG was about 1.12. It stopped bubbling about a month ago. I racked the mead and checked the S.G. yesterday and it was at 1.06. Kinda sweet for my taste.I'd like to get it down to about 1.02. Should I add more yeast to get it going again?

 

Let me start by saying I know NOTHING about meade, but do you really mean 1.06?  If so, I think I'd try something....again, maybe that is the read, and maybe that's ok, but from my beer brewing experience, you'd have to do something before you'd bottle....

Interested to see what others say...

 

I'm not so sure if adding more yeast will solve the sweetness of the taste. I'm not so familiar of the mead processing.

 

Drakes_brew wrote:

I started a 5 gal. batch of mead, made from clover honey and used a dried champaighn yeast, back in May. It stopped bubbling about a month ago. I racked the mead and checked the S.G. yesterday and it was at 1.06. Kinda sweet for my taste. Should I add more yeast to get it going again?

I have been able to restart the fermentation just by stirring the brew.   Give that a try.  it might be that you have stalled because of alcohol content or it might have just gotten cold.   perhaps put it in a warmer place.    if that does not work you can certainly add more yeast and restart it that way .. I would pull some of the mead from the carboy and use that to proof your new yeast.   Have you tasted the batch or are you determining sweetness based on SG?   I usually give my batch a taste about 6 months to see where it is.   

Hope this helps.

Mike.

 

Thanks for the advise everyone. I ended up adding more yeast and it started fermenting again. Hopefully the mead doesn't come out tasting to yeasty.

 

Drakes_brew wrote:

Thanks for the advise everyone. I ended up adding more yeast and it started fermenting again. Hopefully the mead doesn't come out tasting to yeasty.

You should find that the yeast will just die and fall out of the brew.  I really have never had trouble with a brew tasting yeasty.   Once it was bottled the yeast settled right out of it.   Let us know how it tastes next year.

 

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