Stalled fermentation?

[DanielB]

Morning all,

I made 5L of a mixed wine; using rose petal cordial I made and also elderflower cordial I made.

Didn't really have a recipe but added some tanin...and some pretty standard wine yeast.

SG 1090

All bubbling nicely. Stopped about two weeks ago. So left it (as I generally do) and have cleared it, but tested it now and it's still at 1020...but zero activity.

Tastes ok, but too sweet. What can I do to get those last sugars fermented? Add some yeast? Add nutrient/B12?

Or now it is 'finished'; that's it?

 

[Chippy_Tea]

I would put some more yeasts in.

 

[DanielB]

Just to wrap this up....the mead hadn't stalled...I had a crack in the bubbler...so the co2 was coming through but leaking out before getting bubbly!

:tinhat:

So I have mead with 3 lots of ec1118 yeast, two doses of nutrients and a dose of mag sulphate...

When I finally replaced the bubbler....it was going crazy!!

Doh!!!