I've done my research and I just cant pinpoint this one; I need your guys input. The first 2/3 of the fermentation went well. I staggered nutrient additions until the sugar break (1/3), maintained a consistent temp (at the lower range of the yeasts tolerance), but noticed the initial daily 10 point SG drop decrease pretty quickly until it stalled all together. Due to work obligations, I was away for a couple of week; expecting to return to a complete fermentation is returned to a must with an SG of 1.040 which is basically where it has stayed regardless of my efforts. I've roused the yeast, raised the temperature, re-pitched, and have pulled a half gallon of the must for an EC-1118 starter. Call me a pessimist, but I don't have high hopes for the starter. What is my best course of action here; and as a learning point, what are some of the potential fault points? Below are my notes as well as a list of potential issues I am seeing.
Here are the potential issues I am seeing:
1) The low fermentation temperature; I should have slowly ramped it up gradually as I saw the progression of fermentation slow
2) Yeast Nutrient; was it adequate for a 3 1/2 - 4 gallon batch?
3) Yeast- Did I not pitch enough?
4) I'm being impatient - Have I not given the yeast the opportunity to do their thing? I have a 6 gallon carboy half fully of must that is currently not fermenting; I'm worried about oxidation.
Notes:
Ginger Mead
17 January 2015
11 pounds (1 gallon) Orange Blossom Honey
2 pounds fresh ginger (from produce market near Iowa meats)
3 gallons spring water
2 x lalvin 71b-1122 packets
1/2 tsp nutrient; 1/4 tsp energizer (DAP)
(Aerated 20 minutes, fermented at 62 degrees)
OG: 1.101
18 January 2015
Aerated 5 minutes in morning, afternoon, evening
Second nutrient addition (1/2 tsp nutrient, 1/4 tsp energizer)
(Strong fermentation)
19 January 2015
Took gravity reading - 1.090
Added final nutrient addition (1/2 tsp nutrient, 1/4 tsp energizer)
Aerated 5 minutes
* Ginger was subtle but noticeable. Should be good with a little residual sugar.
24 January 2015
Gravity- 1.059
28 January 2015
Gravity- 1.043
Bumped temp up to 162 on fermentation chamber due to temp drop (59 degrees) on the must. Fermentation chamber was set to 59.5 degrees previously (must maintained temp of 61-62 degrees)
16 February 2015
Gravity- 1.040
Fermentation stalled, mead was crystal clear and taste was clean. Re-pitched two packets of D-47 after re-hydrating and raised temp to 72 degrees.
21 February 2015
Gravity- 1.035
Mead is clearing, fermentation is not evident outside of drop in gravity. Some harshness is detected due to the raise in temperature (ideal range for D47 is 55-68 degrees). Dropped temperature to 67 degrees.
25 February 2015
Gravity- 1.032
Stirred in the yeast back into suspension
29 February 2015
Gravity- 1.032
Pulled ½ gallon to make an acclimatized starter; pitched EC-1118 into the starter after re-hydrating
30 February 2015
Little to no activity in the starter thus far. Yeast are settling at the bottom of the starter (though it may be from the previous pitch.)