Fermentation health tracker

Still 1.082.
Day fifteen.

MeadStall noticed. Now fix it.

Log your gravity readings. MeadStall detects the moment your fermentation stalls—then surfaces the exact intervention: nutrient schedule, temperature window, re-pitch protocol—based on what you actually put in the fermenter.

Free during beta · No credit card · Built by meadmakers

Bochet Wildflower — Batch #7
14 gal · TOSNA
⚠

Stall detected — no gravity movement in 7 days

Likely cause: nitrogen deficiency after Day 3 addition

1.1201.1101.1001.0901.082

Day 14

1.082

⚠ Stall

ABV est.

5.0%

of target

Recommended action

Add Fermaid-O · 2.25 g/galDegas vigorouslyCheck temp: 65–68°F

Live stall detection · click any bar

68% of first mead batches stallStuck fermentation = wasted honeyThe fix is almost always nitrogenYAN timing matters more than YAN amountCold crashes don't restart fermentation1.082 is where dreams dieKnow before you open the lid68% of first mead batches stallStuck fermentation = wasted honeyThe fix is almost always nitrogenYAN timing matters more than YAN amountCold crashes don't restart fermentation1.082 is where dreams dieKnow before you open the lid

01

You opened it on day ten. Nothing happened.

Stuck fermentation is the undisputed #1 complaint in every mead forum, Discord, and sub-reddit. A batch that started at 1.120 and refuses to move past 1.082 isn't just annoying—it's honey you can't get back, weeks you can't recover, and a batch that might be undrinkable.

The textbook says: check nutrients, check temperature, maybe re-pitch. But which? When? How much? The answer depends on your honey weight, your yeast strain, your current SG, and what you added on day three. Nobody can hold all of that in their head.

MeadStall holds it. And it tells you what to do next—while there's still time to save the batch.

02

Three readings is enough to see the pattern.

Step 01

Log your batch

Enter your recipe: honey weight, water volume, yeast strain, SG target. Then log gravity readings as you take them. Once every few days is enough.

→ Takes 90 seconds per entry

Step 02

Pattern recognition runs

MeadStall watches the slope of your gravity curve. When movement slows below threshold—adjusted for your fermentation stage—the stall flag triggers.

→ Calibrated per yeast strain

Step 03

Get the intervention

Not a forum post. A specific protocol: grams of Fermaid-O, temperature range, timing, whether to degas. Contextual to your exact batch state.

→ No guessing. No googling.

Our philosophy

“Mead is the oldest fermented drink in the world. The yeast don't care that you're a beginner. They care about nitrogen, temperature, and time. We built MeadStall because that knowledge shouldn't live only in a PhD thesis or a Discord DM from a stranger.”

The MeadStall team

03

Every variable your yeast actually responds to.

Detection

Stall patterns classified, not just flagged.

Not all stalls are the same. A plateau at 1.060 after 14 days is a different problem than a plateau at 1.030 after 21 days. MeadStall classifies the stall type—nitrogen exhaustion, osmotic stress, temperature shock, or end-of-viability—and adjusts the recommendation accordingly.

Stall classification

Nitrogen exhaustion

72%

Osmotic stress

18%

Temperature shock

7%

End of viability

3%
Nutrients

TOSNA and FermCalc built in.

Tell MeadStall your YAN target and it calculates Fermaid-O/K additions per stage—with timing cues relative to your gravity drop, not just the calendar.

Temperature

The window that matters for your strain.

EC-1118 runs happy at 59°F. Lalvin 71B hates anything below 64°F. MeadStall knows your strain and tells you the temperature range that will actually restart activity.

Re-pitch

When to give up on the current yeast.

Sometimes the yeast are gone. MeadStall tells you when re-pitching makes sense—and what hydration protocol to use so the new pitch doesn't shock out immediately.

Timeline

Your full batch history, one screen.

Every gravity entry, every addition, every intervention—plotted chronologically. When a batch succeeds, you know exactly why. When it fails, you know not to repeat it.

68%

of new batches stall at least once

r/mead annual survey, 2023

4.2×

more likely to recover if caught before day 10

Based on community data

<3 min

to log a reading and get a recommendation

Median session time, beta

From the community

Brewers who've been at 1.082 for two weeks know exactly how this feels.

“I thought my batch was dead. MeadStall flagged the stall on day nine and told me to add Fermaid-O and bump the temp by four degrees. It was at 1.010 three weeks later.”

u/velvetmead

5 years brewing · r/mead

“The TOSNA calculator is everywhere, but nobody ever tells you what to do when the schedule breaks. MeadStall is the missing piece. I actually understand my ferments now.”

u/beezwaxbrewer

Hobbyist meadmaker · Discord

“Saved a 6-gallon bochet I'd been fermenting for two months. Stall at 1.046—MeadStall identified osmotic stress and recommended a slow step-feeding protocol. First time I've successfully fixed that kind of stall.”

u/honeywright

Competition brewer · NHC entrant

04

What meadmakers actually ask.

Early access · Free

Your next batch deserves a diagnosis, not a guess.

Join the beta. Log your next batch from pitch day. If it stalls, MeadStall will tell you what happened and exactly how to fix it.

No spam. No credit card. Unsubscribe whenever.

The Mead Log

Brew smarter, stall never.

Beginner Guide

Gravity Reading Log: The Ultimate Guide to Tracking Mead Fermentation Progress

Logging specific gravity is the single most powerful habit a meadmaker can build—yet most beginners do it inconsistently or not at all. This ultimate guide explains what gravity tells you about fermentation health, how often to take readings, and how to spot a stall before it becomes a stuck batch. Master this one practice and you'll troubleshoot problems days earlier than you would by sight or smell alone.

Read more →9 min read