Hey, this is Manmade Mead. I ran into another issue, but it is alright. I often get asked the question, my meat has stalled. What do I do? Well, good news is, but bad news. I have had that happen with a recent meat. This is the September monthly meat. It's about two weeks old, and it itself has stalled. I know that because the fermentation has completely stopped, and it has stopped at about 1.03. It was at 1.09 when I started the original gravity. So this still has some ways to go. The way to fix it, now explain it real fast, and then we're going to do it is, I'm going to make a yeast starter. Basically, I'm going to take some honey and some water, and then a new yeast packet. I use the Lauvin EEC 1118 yeast in this, and then I'm going to put those together into a like a bottle, and then let that sit for about, I don't know, maybe 12 to 24 hours, and then add that in here, and that should maybe kickstart the fermentation again, because I believe my yeast might have died. But first things first, we need to get our yeast going because we're going to rehydrate yeast to get it started. So we're going to rehydrate my yeast real fast. you Alright, for the next part, we're going to make just a little bit of mustard. So that the yeast water has something to hold on to before it goes into the other must, which already had some alcohol content. We want to make sure that the yeast starts to thrive and then they'll go in. Simple enough, we're going to use just this as a large, large wine bottle and this will be our yeast starter because what I've done is I've created a cap basically, same thing like an airlock, using my airlock, but using a cork. This will go on top and seal to where I can make sure there's no bad stuff getting in while the yeast is figure out their life. So we're just going to use a little water. We don't need to use a ton of mustard. This is going to ultimately change the gravity of the meat and that's alright. I'm going to have enough to deal with that for now. But I'd rather have a meat that's going that has life than one that really doesn't, obviously. So we're just going to do a little bit of honey, get the must. Alright, so now we wait for the... The yeast water to be done, it's going to sit here and rehydrate for about 15 minutes, then we'll combine it all together and go from there. Alright, I also want to go ahead and rack it out of here. I don't necessarily want it sitting in here and it's got some dead yeast that it's on top of. It's still a young meat, like I said, it's only two weeks old. So something happened, I think that I don't know exactly what happened, but I know my yeast is installed and I want it to dry out. So if you do have this problem, this simple solution is to do the yeast starter and then basically just restart the fermentation, you know, and so that helps to go from there. Alright, so we've racked it over, I left a little bit on the bottom here, the dead yeast and just sediment. So this is just what we have left and in a moment we'll add the yeast water to the mix and excuse me, we will add about 24 hours, we'll add the yeast water to the mix. Alright, last part of our concoction is I just want to go ahead and combine the two, the yeast water and the actual must water. So put these together. Now that these are combined in, I would say hopefully about 24 hours, we should see some activity at least, maybe quicker than that, but it's real simple, this yeast starter, if you have a synthetic cork, by the way, this works for synthetic corks and then airlock, you can just go ahead and make yourself, in a wine bottle, you can make yourself a easy bottle like this, you don't have to use a whole container. So now we're going to pop it off and lift that sit for 24 hours and then we will restart. We'll put this into the, to my other, to the meat, excuse me, and then see what happens. Okay, so it's been about 24 hours and we're going to go ahead and take our yeast starter now for the September monthly meat and put it in and hopefully give the meat a shot to go through the rest of the gravity. So it's real simple, I'm just going to go ahead and pour it in. Okay, so now that I've poured it in, I'm pretty sure there's going to be some, some vigorous activity over the next little bit, but I guess we're just going to find out. So now let it sit for a little while and basically I hope that this is going to change and run through the rest of the gravity because while I do want the spicy and the sweet to counteract to each other, I also do want the, the meat to go all the way through its fermentation. So hopefully this will fix that problem. Okay, so I hope this is helped, this is a question I get a lot, it happens with my meat stalls, what do I do? You can make a yeast starter and hopefully that will reactivate the yeast and give it another shot to go through the honey. It doesn't always work, it might work but it's an option nonetheless. I would try it, I would do something to try to eat your fermentation going again because this meat could be really good, but I wanted to go through the rest of its fermentation too and then continue to grow. So we're just going to let that sit for a while. If you have any questions, please let me know down below if you've had a similar situation happened before. Let me know, let me know what you did. Let all of us know so we can maybe try to make a better meat and fix it for next time. So thank you guys for watching, I have a bunch of links down below, if you want to check out my store or PayPal, my Patreon, anything like that, I appreciate everything you guys do, you guys are awesome, thank you for supporting me, check out the links below, ask your questions, leave your comments and leave a like of course and I will talk to you guys in another video. Thanks, bye.