Some relevant facts:
- 18 pounds of Trader Joe's Mesquite honey, water to 5 gallons, yeast nutrient and energizer (I think it was 1 teaspoon of each, but a computer failure ate my notes).
- Yeast: Wyeast Sweet Mead Smack pack (that was fully swollen).
- yeast pitched End of November 2011.
- OG: 1.111
- Transferred to secondary after fermentation calmed down, Beginning of January 2012, SG of 1.085
- Life got busy, but didn't notice any further fermentation activity, transferred to new carboy in June 2012, gravity still 1.085.
I realize that I've been lucky and have not had any bad batches thusfar (other than from obvious brewer error), but I think my fermentation is stuck. I have no clue how to revive a stuck fermentation, how do I proceed?
Tested pH and I think it was below 3.2. The color was closest to 3.2 but did not match either 2.8, 3.2, or 3.6. I figure I have a pH of either 3.4 or 3.0, but my gut tells me from looking at the color chips and comparing to the color or my test paper that it's 3.0.
So, either my pH is on the bottom end of acceptable, or is too acidic to ferment. How do I raise the pH? Do I pitch another package of yeast (since it's been almost 7 months since pitching the first time)? Do I add more nutrient/energizer?