I just gave up and dumped two batches, a session mead and an acerglyn. Neither finished fermenting after 2+ months (and the acerglyn had developed a lovely pellicle) -- they were still so sweet I didn't even bother with a gravity reading. Taste was fine (good, even) aside from the sweetness.
For each batch, I:
For each batch, I:
- sanitized a plastic fermenter (little Big Mouth Bubbler)
- measured out 1.5 lbs. of the sugary stuff
- added RO water to 1 gallon
- sprinkled 3.1 g Fermaid O on top
- swirled and shook to homogenize as much as possible (the honey didn't all dissolve)
- rehydrated 1 g of K1-V1116 in 26 mL of water with 1.3 g Go-Ferm at ~105 F, waited 20 minutes
- added a small amount of must to the yeast to bring the temperature down to ~75 F
- pitched the yeast
- fermented at uncontrolled garage temperature, probably ~54 F in March and 60-64 F in April