[brd_hef]

My must has been fermenting for 12 days now. I started with a SG of 1.122 and today it test at 1.018 SG. I'm still noticing gas release in my Airlock every 5-6 seconds. When should I expect fermentation to stop. BTW I am making a 5 gallon batch of Ken Schramm's Orange Blossom Sweet Mead.

[corkybstewart]

Meads are not fast fermenters, be patient.  What yeast did you use?

[brd_hef]

I used Lalvin 71b-1122 yeast

[realbeerguy]

As a general rule of thumb, a yeast like 71B will drop 100 points.  I've had it do more under some circumstances.  After only 12 days you still have at least 3 weeks before your fermentation will be complete.  Mead making is an exercise in patience.  Let it be for another 3 wks, check gravity.

Let us know if you have used any nutients and what temperature you are fermenting.  It will determine how long you may need for the mead to condition.

[gordonstrong]

Your experience sounds normal to me. 71B is a wine yeast and will ferment dry if you let it go. If you used staggered nutrient additions, good yeast handling, and good aeration, you can be done in 2 weeks. It won't drop bright in that time, but fermentation can finish.

Let it go until it's done and then backsweeten it to taste. Stabilize it before you add honey if you aren't going to consume it in the near term.  I normally bulk age mine and let them clarify naturally before sweetening.

Mead doesn't just stop like beer unless you use a yeast known to stop, like the wyeast sweet mead yeast.

[brd_hef]

I used 5 tsp of Fermax Yeast Nutrient by Crosby & Baker. My average fermentetion temp has been 66 degrees Fehr