I'll start with my recipe....
Yeast: Lalvin 71B-1122(5g) pitched 8/20/11
Water to = 5 gal. (US) total.
Sulfites: (5) Campden Tablets, crushed. Added to must after introduction of yeast (8/20)
Fermaid-K (1 tsp) added 9/23
Average temperature during ferment approx 68-72F
The mead was racked 9/16, as I've seen a bit of discussion on the forums discussing "off" flavors from sitting on the lees for too long.
Here's my main question:
I've noticed (within the past week or so) a layer of white bubbles on the surface of the mead. They were not there previously, and this being my first batch of fermenting anything, I'm wondering if this is normal. With the gravity being so low, I would think that the yeast has reached the limits of it's alcohol tolerance, and the available sugars.
Or... have I unwittingly infected the mead?
In either case, I appreciate the collective wisdom of the forum, and look forward to any help you can provide.
Yeast: Lalvin 71B-1122(5g) pitched 8/20/11
hydrated per instructions provided by mfg.
Nutrient: Go-Ferm (6.25g) used according to instructions provided by mfg.
Honey: 15 lbs Water to = 5 gal. (US) total.
Sulfites: (5) Campden Tablets, crushed. Added to must after introduction of yeast (8/20)
Fermaid-K (1 tsp) added 9/23
Average temperature during ferment approx 68-72F
OG (calculated using gotmead.com calc): 1.115
this correlates with my first potential alcohol reading of 15%Current Gravity: somewhere around 0.99x
about 2 weeks ago, but I checked it after a glass or 2 of wine. I neglected to write down the gravity. The mead was racked 9/16, as I've seen a bit of discussion on the forums discussing "off" flavors from sitting on the lees for too long.
Here's my main question:
I've noticed (within the past week or so) a layer of white bubbles on the surface of the mead. They were not there previously, and this being my first batch of fermenting anything, I'm wondering if this is normal. With the gravity being so low, I would think that the yeast has reached the limits of it's alcohol tolerance, and the available sugars.
Or... have I unwittingly infected the mead?
In either case, I appreciate the collective wisdom of the forum, and look forward to any help you can provide.
Here's a picture of the bubbles:
(the white ones on the right are the concern, the brown ones to the left have been there all along)
(the white ones on the right are the concern, the brown ones to the left have been there all along)