well i have been experimenting with high gravity meads using the white labs "super high gravity" yeast. the first batch i did developed a red colored substance that apeared on the top of the must and in a line around the glass at the highest point reached but the bubbles. I first noticed this about 3 weeks after starting the fermentation and about a week after adding the last of my concentrate. (you have to ramp the sugar levels slowly during the first few weeks of fermentation to max the alcohol yield) i dumped the first batch assuming that it was contaminated at some point during the first few weeks with the constant messing with it i had to do. I started a new batch over the weekend and put the yeast and begginings of the honey in a carboy sunday. i added pasturized honey/water mix monday, checked it tuesday morning before going to work, and when i came home it had developed the same red substance. It looks like this substance may be a byproduct of the fermentation because it deffinatly seems to appear where there are alot of bubbles. Has anyone ever ran into this before? Is it something i need to worry about or is it just a part of the fermentation? I am an experianced mead maker and have never had trouble with contamination before. Any help would be greatly appreciated!!!!!
The Orc
The Orc