My first Stuck ferment?

[JP Smajda]

Hey all.
First time I've had a stuck ferment. At least I think it's stuck.
SG: 1.076
10 weeks later 1.052
Wyeast 4184 Sweet Mead
Degassed twice the first week with a degassing wand. Gave the carboy a good shaking from time to time as well.
Also added a bit of white lab wine nutrient when degassing and maybe a teaspoon of energizer.
No measurements until week ten.
Racked and measured tonight.
I have some Wyeast 4632 I can pitch which will dry it out (unless I stop it of course)
Before I do, just wanted some feedback. Should I just let it go? I planned on the long game on this anyway.

 

[Blacksmith1]

Check it in a week to see if it's stuck or just slow.

 

[NeverDie]

Hey all.
First time I've had a stuck ferment. At least I think it's stuck.
SG: 1.076
10 weeks later 1.052
Wyeast 4184 Sweet Mead
Degassed twice the first week with a degassing wand. Gave the carboy a good shaking from time to time as well.
Also added a bit of white lab wine nutrient when degassing and maybe a teaspoon of energizer.
No measurements until week ten.
Racked and measured tonight.
I have some Wyeast 4632 I can pitch which will dry it out (unless I stop it of course)
Before I do, just wanted some feedback. Should I just let it go? I planned on the long game on this anyway.

Something is wrong. What temperature? Is it a straight traditional mead, or is there other stuff in there?

 

[JP Smajda]

Traditional Mead. It was hanging out mostly around 65-70 over the first few weeks, then 70-74 for the last few weeks. Basically room temperature.

 

[AkTom]

I’d say, pitch more yeast.

 

[JimRausch]

I’d say, pitch more yeast.

Agreed. But just to make sure, you did use a hydrometer to measure the SG, not a refractometer, right?
If truly stuck at 1.052, then I would treat it to an active starter that I added extra nutrients to. Restarting a stalled fermentation can take some work.

 

[Maylar]

Restarting a stalled fermentation can take some work.

Yep.

https://denardbrewing.com/blog/post/Sfno/

 

[NeverDie]

If you have to resort to a specialized re-start yeast, then it may be a no-win scenario, because the re-start yeast probably won't have the flavor profile that you want for your mead. That might not be too noticeable if it's stuck at 1.012SG, but if it's stuck a 1.052SG.... The higher the SG that it's stuck at, the worse the flavor prognosis.

 

[Maylar]

If you have to resort to a specialized re-start yeast, then it may be a no-win scenario, because the re-start yeast probably won't have the flavor profile that you want for your mead. That might not be too noticeable if it's stuck at 1.012SG, but if it's stuck a 1.052SG.... The higher the SG that it's stuck at, the worse the flavor prognosis.

Says who?
There are a number of yeasts recommended for restarting fermentation - some are neutral, some give esters. Doesn't mean your mead turns out sucky. 1.052 would be sucky.

 

[NeverDie]

Says who?
There are a number of yeasts recommended for restarting fermentation - some are neutral, some give esters. Doesn't mean your mead turns out sucky. 1.052 would be sucky.

OK, here's my QED "proof": if you're saying it doesn't matter, why not just always use a re-start yeast from the get-go? Maybe that way one would be more likely to avoid getting stuck in the first place.

 

[Maylar]

OK, here's my QED "proof": if you're saying it doesn't matter, why not just always use a re-start yeast from the get-go? Maybe that way one would be more likely to avoid getting stuck in the first place.

From what I understand (the innernet doesn't lie), the early part of fermentation is where most of the flavor characteristics come from. Some wines are fermented with wild yeast for a few percent before pitching cultured yeast. They claim it adds complexity to the wine.

Besides, even if it did affect flavor wouldn't that be better than losing the entire batch?

 

[dwhite60]

I'd re-pitch like EC-1118 and add some diammonium phosphate at least. It'll end up dry with 1118 but I bet it starts working again. Let it finish then back-sweeten.

You might just try some diammonium phosphate and give it a day or two to see if it starts moving again. If it's a show mead I bet it's low nutrients.

All the Best,
D. White