the_dangerous_duck
New Member
Hello everyone! I am making mead for the first time and using a recipe I found online. The mead had an initial gravity of 1.116 when I started it in early December and now that it has been about 2 months the specific gravity has only gotten down to 1.07. It is being kept in the basement, so it is admittedly a little chilly (~65°F), so would that explain why it's taking so long? It is still actively fermenting, but it seems to have slowed slightly. I used 3lbs of honey, 3 quarts of water, 1 tsp of yeast nutrient, 3/4 tsp tartic acid, 5/4 tsp malic acid, 1 Hampden tablet, and 1/2 packet of EC-1118 yeast. Thank you for any help or advice!