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edacsac
08-07-2005, 09:49 PM
Well, about three weeks ago I did a third racking on 2 one gallon batches, adding toasted oak, cinnamon, and an anise star in one of the batches. I did a quick visual today, and found muck all around the cinnamon stick in the one batch where the cinnamon stick landed close to edge of the carbouy.

I'm calling it a nasty thing, since there is no other sediment or anything except around the broken cinnamon stick. When the carbouy is moved or disturbed, there are nasty stringy things that rise up, like a nasty fungi thing. I call it toilet water now, since thats where its going...

Sorry for the lousy image, this is the best I could get with the thick bottom glass, and trying to stuff my lighting fixtures in my tiny mead storing area.

http://www.coinmonger.com/contam.gif

WRATHWILDE
08-07-2005, 11:29 PM
Can't really tell from the pic but I think it might be yeast still settling out, I've had a few cloudy whispy layers form on the bottom after racking to a 3rd that were very easily disturbed, the yeast just refused to settle like it did in the primary or secondary. Just my 2 cents... any one else care to hazard a guess? As for it being localized, is this a fairly dry mead and the cinnamon may be the only available sugar source? With the bubbles trapped around there I'm thinking the yeast is trying to ferment it. I wouldn't toss it. put an air lock on it and let it go for a few more weeks. Check the smell to see if you notice any moldy odors now and again in several weeks.

Wrathwilde

JoeM
08-08-2005, 05:58 AM
I wouldnt be so fast to toss it either. It doesnt look like anything bad to me, a bit hard to tell from the pic though. Tasting it will give you more information than anything else.

Jmattioli
08-08-2005, 09:33 AM
I'm also for no toss,
Looks like it is still working from the small bubbles I see on the bottom. No cause for alarm at this time. Whenever you add something at this stage of the game it is always possible for a yeast reaction. Different yeasts create different residue that look nasty. At this stage, your alcohol level should be protecting you. Let it work and taste when done. Most probably is okay.

Cheers,
Joe

edacsac
08-08-2005, 10:35 AM
As for it being localized, is this a fairly dry mead and the cinnamon may be the only available sugar source? With the bubbles trapped around there I'm thinking the yeast is trying to ferment it.

Last time I checked the gravities where 1.008, and 1.035. The image is taken from the 1.008. Thye both started around 1.135, and both taste pretty sweet, last time I racked.

I guess I'll let it sit for awhile if everyone thinks its ok. Like I siad, I added toasted oak, so I have about 5 more weeks before that needs to come out.

Thanks everyone! I almost didn't post this, and was going to go straight to the "flush" step!