Just read an article on beer brewing using the 'open fermentation' process for the first 10 days in primary. Has anyone used this process for Mead making? Or is it just too dangerous because we age for so much longer?
I'd also point out that "open" is not uncovered. I believe most people using this method cover it with a sanitized dish towel or something similar. The idea is to allow for air movement, but still keep larger things out (like insects).
I use a 2' x 2' grain bag as bucket cover. Last month some bugs flew into the basement, and were small enough to force their way through the double layers of mesh. Some even squeezed through the vent holes on the airlocks and managed to drown themselves. They looked like fruit flys. Those that died on top of the foam were removed. The others, well, let's just say they added to the flavor of the mead.
I use a 2' x 2' grain bag as bucket cover. Last month some bugs flew into the basement, and were small enough to force their way through the double layers of mesh. Some even squeezed through the vent holes on the airlocks and managed to drown themselves. They looked like fruit flys. Those that died on top of the foam were removed. The others, well, let's just say they added to the flavor of the mead.
It happens... I think I'm finally rid of the little beggars for this year... I once had fruit flies breed in an airlock once and the larvae came out on the wine side. Today's useless fact - they turn pink if they hatch into wild grape wine (I bought a wine filter just for that batch, it turned out to be one of the best wines I've made).