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nonnegabor
07-08-2013, 08:04 AM
I had my batch in a 5-gal carboy and when I went to check on it after a few days, the airlock was empty. I keep it in the back closet, so my guess is that somehow there was enough pressure difference to create a vacuum to pull the water from the airlock inside the carboy. How else could it just mysteriously dry up like that?

This mead was close to bottling. Is it still okay to go ahead and try that? Thank you!

fatbloke
07-08-2013, 08:58 AM
If it tastes ok then fine. It may have been either vacuum/suck back or its warmed up enough to release a bit more CO2 and between bubbling and evaporation........

If its started to oxidise a little then it may have either a slight sherry sort of note to it or others have said that theres a slight taste like wet cardboard.

That's why I like to use those one way safety bungs. They pull in a bit under vacuum but equally the valve will let any excess pressure out....

kuri
07-08-2013, 09:58 AM
If you used StarSan in your airlock there shouldn't be a problem with infection. If you just used water you'll have to wait and see. I never heard of the one way safety bung that fatbloke mentioned, though if you can find one I'd say go for it. An alternative is to put a superball or something similar over the hole in the stopper (using a stopper with a hole, of course).

I've had a similar thing happen on a couple of occasions with beer when I put a carboy into the fermentation chamber to cool. Since then I try to remember to use a ball rather than an airlock until the temperature lowers. However, I have to say I've never noticed any oxidation problems with the beers where the liquid was sucked in, so if that's all you have to worry about then you're probably ok. Still, like fatbloke says, your best check is to taste it. If it tastes ok then bottle it.

nonnegabor
07-08-2013, 11:22 AM
Thanks, guys!

Yes, the airlock was sanitized. It doesn't taste too great though.

I might strain it through some tea. At this point, I don't really have a whole lot to lose.