Hello,
I'm a total noob to mead, and barely a novice with beer (been brewing beer for about 6 months). Sorry for this long post, but it I've read that DETAILS make all the difference.
Anyway, I just siphoned my 2nd batch of mead out of the plastic pail today (after about 25 days). There was the typical white yeasty stuff on the surface, and covering a few lemon segments. No big deal. But, there was also an ugly little spot (size of a quarter...maybe bigger) of green mold floating on the surface. - no, I don't have a photo, 'cause I panicked and immediately siphoned it into the glass carboy - as if the extra 30 seconds would have made a difference.
Anyway, I had read somewhere in the forums that the mead can be saved by siphoning from the bottom, and leaving a little extra mead in the pail. I also read that it should be fine as long as it tastes ok. It tasted fine and I see no evidence in the carboy of any spoilage.
So, anything I need to do, or is it just a waiting game?
____________________
I should also mention that THIS batch was piggybacked on the previous one I did, so as to re-use the Wyeast Sweet Mead yeast. Not sure if it makes a difference, but I'll give a brief description of each batch.
1st batch: Melomel
4 gal spring water
14 Lbs clover honey (raw, creamed)
2 Lbs mixed frozen fruit - raspberry, strawberry, blueberry, blackberry
3 large oranges - segments
2 lemons - zest removed then chopped into segments
20-ish raisins
1 cup tea
-heated honey in jars until almost liquid
-boiled water and turned off
-added honey
-added fruit/zest, let sit in heat for 5 minutes
-poured off into plastic primary, through a net to collect fruit
-added yeast
*didn't take any readings...I know......rookie mistake...
- it sat for 3 weeks, and then I transferred to carboy.
2nd Batch: Regular old mead
4 gallons spring water
17 Lbs liquid raw clover honey
3 lemons
1 cup tea
-same steps as before, and then poured into onto the remains of the last batch. This works great for beer, but I'm questioning the idea with mead. 25 days later, transferred to carboy, and the mold issue popped up. It that just too long to have the fruit sit in the pail? Any advice would be welcome!
Ryan
_________
By the way, I snuck a little taste today of the 1st batch (approx 6 weeks old). OH MY GOD! I'm in heaven! I'm not sure if it'll last to maturity! Patience was never my strong suit.
I'm a total noob to mead, and barely a novice with beer (been brewing beer for about 6 months). Sorry for this long post, but it I've read that DETAILS make all the difference.
Anyway, I just siphoned my 2nd batch of mead out of the plastic pail today (after about 25 days). There was the typical white yeasty stuff on the surface, and covering a few lemon segments. No big deal. But, there was also an ugly little spot (size of a quarter...maybe bigger) of green mold floating on the surface. - no, I don't have a photo, 'cause I panicked and immediately siphoned it into the glass carboy - as if the extra 30 seconds would have made a difference.
Anyway, I had read somewhere in the forums that the mead can be saved by siphoning from the bottom, and leaving a little extra mead in the pail. I also read that it should be fine as long as it tastes ok. It tasted fine and I see no evidence in the carboy of any spoilage.
So, anything I need to do, or is it just a waiting game?
____________________
I should also mention that THIS batch was piggybacked on the previous one I did, so as to re-use the Wyeast Sweet Mead yeast. Not sure if it makes a difference, but I'll give a brief description of each batch.
1st batch: Melomel
4 gal spring water
14 Lbs clover honey (raw, creamed)
2 Lbs mixed frozen fruit - raspberry, strawberry, blueberry, blackberry
3 large oranges - segments
2 lemons - zest removed then chopped into segments
20-ish raisins
1 cup tea
-heated honey in jars until almost liquid
-boiled water and turned off
-added honey
-added fruit/zest, let sit in heat for 5 minutes
-poured off into plastic primary, through a net to collect fruit
-added yeast
*didn't take any readings...I know......rookie mistake...
- it sat for 3 weeks, and then I transferred to carboy.
2nd Batch: Regular old mead
4 gallons spring water
17 Lbs liquid raw clover honey
3 lemons
1 cup tea
-same steps as before, and then poured into onto the remains of the last batch. This works great for beer, but I'm questioning the idea with mead. 25 days later, transferred to carboy, and the mold issue popped up. It that just too long to have the fruit sit in the pail? Any advice would be welcome!
Ryan
_________
By the way, I snuck a little taste today of the 1st batch (approx 6 weeks old). OH MY GOD! I'm in heaven! I'm not sure if it'll last to maturity! Patience was never my strong suit.