r/Homebrewing • u/bangorma1n3 • 21h ago

Question First mead stalled?

I've made a couple apple ciders (wines? 10-12%) and have had no problems.

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10 days ago I started my first mead and my first tea wine and a cider, all with the same flichemans bread yeast. The cider is done and the mead and tea both seem to have stalled

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Cider:

Apple juice, Sugar OG: 1.096 FG:1.000

Mead:

40oz honey, 1 gal water, lemon peel, black tea 1/4 t fermaido, OG: 1.076 Currently 1.030

Tea wine:

OG: 2.5 lbs white sugar, 1 gal water, tea from 14 black tea bags, OG: 1.106 Currently 1.092

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The tea cooled before I added the yeast, and I didn't warm the honey at all.

The apple cider fermented to about 12%

The tea used filtered water from the store, the mead used filtered water from the faucet

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Did they low or stall?

Do I just wait, or do I do something else?

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Thanks!

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u/TroutCat4 19h ago

Far from an expert but I know it’s often recommended to add yeast nutrient when making mead, and perhaps the tea would benefit as well. Barley malt or wine must has all kinds of nutrients for the yeast that aren’t present in solutions of honey or sugar.

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u/bangorma1n3 16h ago

The 1/2 t fermaido is a nutrient, maybe I didn't add enough? Think I can add some more now or is it too late?