I brewed a mead with OG ~1.12 and it stopped bubbling at an FG ~1.05. It is undrinkably sweet. I used champagne yeast, and was expecting a much lower FG. Should I re-inoculate the batch? Alternatively, what does overly sweet mead mix well with?
I've had stuck meads before. Sometimes they can be tricky.. here's a couple tips
- Got a pH meter? If so, check the pH. A pH that is too low can stop a fermentation in it's tracks.
- What is the tempiture of the must? Ideal fermentation temp is around 60 degrees F.
- What was your starting gravity? Did the yeast meet it's alcohol thresehold?
- Repitch. This time.. do it with a yeast starter. Slowly add some of the must to it before you toss the entire starter in.
Lastly, here's a link on mead made complicated about stuck fermentation. There is lots of good information on on gotmead.com about stuck fermentations too (including a few of my own posts)
Usually the antidote to a stalled fermentation is to re-pitch yeast. If you're using dry yeast, make sure to re-hydrate the yeast properly. (Sugar is usually not necessary for reconstituting dry yeast, but the temperature of the water is very important.)
Also, how long was it stuck at 1.050? Is it possible that the yeast is still working on it, albeit slowly?
I've had sweet mead mixed with raspberry or chocolate before that was pretty tasty in both cases. This was done by adding the unsweetened raspberries or bitter chocolate to take the edge off the sweetness in the original mead. I could imagine tart cherries working as well. Oregon Fruit is a good source for both unsweetened fruits in cans and is found in many grocery stores and wine brewing supply shops. Trader Joe's has the best prices for bittersweet/high % cacao bars that have low or no preservatives.