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Val
02-13-2006, 12:21 PM
I brewed 5 gallons of spiced mead using a local wild honey Iíve never used before.

As usual, I boiled my must. Unlike usual, I never really got any scum. Over the course of the first day it frothed in the carboy enough to foul the airlock twice.

Two weeks later I racked. A few days after that I noticed dense, white spots on the surface. Several grew to about the size of a quarter.

They are pure white, no tendrils. I wasnít sure if they were an infection or just consolidated foam, so I racked off (give my equipment an extra-thorough sterilization, just in case), leaving the top three inches or so in the original carboy for observation.

After a week, the new carboy has one small spot like the others, smaller than a dime. It does not seem to be growing. The spots in the original carboy have not grown to cover the surface. None of the spots are larger that a quarter. I canít detect any foul smell.

Is this an infection, or merely unusual foam as a result of the new honey?

If it is an infection, what do I do about it?

Iíve never had an infected batch before, so this is new territory for me. Thanks.

Scadsobees
02-13-2006, 01:58 PM
I had something similar when I chilled my mead to get it to stabilize. I was worried about it for a bit until I shined a spotlight on it and it was actually tiny tiny bubble sthat had been rising to the surface and not popping. They'd congregate in circles around where they were rising.. You might want to check to see if that is what that is.

JoeM
02-14-2006, 08:08 AM
Its difficult to say without seeing it, but it sounds like something similar to what Scadsobees is describing. Especially since it hasnt continued to grow. The rising foam of fermentation can take on many strange shapes and characteristics...as long as you don't detect any foul odors or tastes i wouldnt worry too much about it.

Val
02-20-2006, 06:29 PM
Thanks all.

After close observation, sniffing, and tasting, I have little doubt that what I'm seeing are just bubbles and not an infection.

In fact, tasting it two weeks before I plan to bottle, this may just be the best mead I've ever made ;D