David M. Taylor wrote:
[color=blue]
> "G_cowboy_is_that_a_Gnu_Hurd?" <vvosen@cpinternet.com> wrote in message
> news:10kc5q9gu7it9cc@corp.supernews.com...[color=green]
>> 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=green]
>> 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.
>[/color]

That could be it! I did use some grains in making this, but I noted not a
single product I used contained any enzymes. Because the beer is way too
sweet and though the mead yeast is in there replicating, it isn't
indicating aggressive multiplication or anything, and the SG hasn't dropped
significantly, therefore it is probably complex sugars making it too sweet.
Is this going to screw things up adding the enzymes in at this point,
because if it is... I'll just toss it, yea it couldn't hurt. Will enzymes
really work with the presence of alchohol?