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View Full Version : Contaminated? more pictures... and another twist... :p



Ibiduin
08-02-2005, 08:41 PM
http://www.BlueCascade.com/mead1.jpg
http://www.BlueCascade.com/mead2.jpg

Started it in may, basic strawberry melomel 5gal w/ purfect puree as strawberry base (blanc dry powder yeast). It's already clear, which is making me wonder even more, and look at the muck all at the bottom, it's all grey :| It's only been 2 months, maybe a bit more... The batch is no longer bubbling, and is see through (crystal clear).

My previous post....
http://www.gotmead.com/smf/index.php/topic,1145.0.html

Jmattioli
08-02-2005, 08:48 PM
Ibiduin,

Looks good to me. Its definitly time to rack the clear stuff off of those lees. Try tasteing it and see what you think. Some meads finish up in 2 to 3 weeks. Two months is plenty of time. A little taste will remove all your fears and doubts.

Cheers,
Joe

JoeM
08-02-2005, 09:58 PM
Looks like a normal colored yeast "cake" to me.

Oskaar
08-03-2005, 01:33 AM
Yup, same here.

Dude, you need to take one giant step back and focus your camera!

Looks like a rockin batch, run with it!

Cheers,

Oskaar

lostnbronx
08-03-2005, 03:38 AM
I agree with the others here. Take a taste. Beautiful color on that mead, BTW!

-David

Dan McFeeley
08-03-2005, 07:28 AM
http://www.BlueCascade.com/mead1.jpg
http://www.BlueCascade.com/mead2.jpg

Started it in may, basic strawberry melomel 5gal w/ purfect puree as strawberry base (blanc dry powder yeast). It's already clear, which is making me wonder even more, and look at the muck all at the bottom, it's all grey :| It's only been 2 months, maybe a bit more... The batch is no longer bubbling, and is see through (crystal clear).

My previous post....
http://www.gotmead.com/smf/index.php/topic,1145.0.html


It's really hard to tell from the pictures -- best shot is to show the surface of the mead in the carboy, then maybe a close up. An infection shows characteristics such as a film across the surface, floating colonies as distinguished from surface foam, etc.

From what you're saying, it's time to rack. If you have suspicions about the stuff on the surface, siphon the good stuff below it but cut off the siphon once it gets close to the floaties. Sulfite if you're still uncertain.

Hope this is helpful!

Ibiduin
08-04-2005, 01:58 AM
sulfate? :)
top looks clear... just worried bout how the bottom is looking now.

JoeM
08-04-2005, 05:24 AM
What about it worries you? from what i can tell from the pics it looks pretty normal.

Ibiduin
08-04-2005, 09:28 PM
the scum in the bottom.. (sorry dunno proper name)
seems much more gray to me than would be for normal. I have seen mead being done several times before... just my first time solo.

I'll re rack it this weekend when I have some free time.

Norskersword
08-04-2005, 11:17 PM
The sediment (or lees) is just the yeast dropping out of suspension and it's perfectly normal. You have to rack off of it every 6 weeks or so so it doesn't effect the taste of the end product.