"G_cowboy_is_that_a_Gnu_Hurd?" <vvosen@cpinternet.com> wrote in message
news:10kc5q9gu7it9cc@corp.supernews.com...[color=blue]
> Hey,
>
> My gravity is still reading 1.030, it's been that way for a week now
> after deciding to pitch some sweet mead yeasties in there. What to do,
> wait longer? It seems more sediement has collected on the bottom of a[/color]
very[color=blue]
> different hue, and furthermore the beer seems to really be clearing a bit.
> I thought about doing other stuff, like adding yeast nutrients to get the
> yeast to ferment, and aerating it. The %alcholXvol is reading around 9%
> and that's what killed the trappist yeast. Notably, the sweet mead yeast
> hasn't significantly dropped the specific gravity. Any advice would be
> helpful,[/color]

As can be inferred from the name, sweet mead yeast is designed to halt at a
sweet level... probably shouldn't be 1.030, but there could be other
problems, such as lack of oxygen or dead yeast. You could try adding a more
resilient yeast such as dry mead yeast, but then your beer could end up too
dry..... I guess I'm not being of much help. Alternately, if you're not too
concerned about the percent alcohol, you could simply add some distilled
water, which would dilute the beer and lower the FG.... but I'm sure you
don't want to do that. Your best bet is to dump some tougher yeast in to
finish the job. You could also try adding more enzymes and ferment the more
complex sugars by adding a few crushed Beano tablets... they can supposedly
break down the bigger sugars and cut the FG in half..... I have never
personally tried this, but if you've begun to lose all hope, it couldn't
hurt to try.

Good luck.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish