HERE IS A POST I DID YESTERDAY COPY AND PASTED:
Hello. I'm new to mead making. I've been doing 1 gallon batches and I'm on my 5th one. I ruined my first one (lesson learned). I think I made vinegar that time. Anyway, my other ones seem to be doing fine. The other day I started a batch using just under 3 pounds of raw Orange Blossom with 32 oz of pure Trader Joe's blueberry juice. I used 71b-1122 yeast and was going to stagger the nutrient and energizer additions over 3 days. The first day I added 1/2 tsp of nutrient and 1/4 tsp of energizer. The OG was at just under 15% potential alcohol. It started showing signs of fermentation over the next couple hours. The next morning it was going like crazy. I skipped a day to add more nutrient and energizer. I checked the gravity and it was almost at 10%. I was surprised cuz that seemed fast. I decided to just add the rest of the nutrient and energizer then. Anyway, today is the 5th day and I checked the gravity and it is right at 0. Is this normal? Has anyone ever had a mead ferment that fast? Is this a good thing or a bad thing? Thanks in advance.
TODAY, I DECIDED I WAS GOING TO RACK IT TOMORROW. I BROUGHT IT TO MY KITCHEN AND PROPPED IT UP SIDEWAYS. I NOTICED IT HAS AN OFF WHITE CREAMY SUBSTANCE ON THE TOP WITH SOME BUBBLES IN IT. THERE'S ALSO POWDER HOVERING IN THE MUST AROUND THE RIM. I TASTED SOME OF THE WHITE STUFF AND IT DOESN'T REALLY TASTE LIKE ANYTHING. IT JUST FEELS POWDERY IN MY MOUTH. DOES IT SEEM LIKE IT COULD BE CONTAMINATED OR IS THIS SOMETHING THAT COULD GO AWAY?? THANKS.
Hello. I'm new to mead making. I've been doing 1 gallon batches and I'm on my 5th one. I ruined my first one (lesson learned). I think I made vinegar that time. Anyway, my other ones seem to be doing fine. The other day I started a batch using just under 3 pounds of raw Orange Blossom with 32 oz of pure Trader Joe's blueberry juice. I used 71b-1122 yeast and was going to stagger the nutrient and energizer additions over 3 days. The first day I added 1/2 tsp of nutrient and 1/4 tsp of energizer. The OG was at just under 15% potential alcohol. It started showing signs of fermentation over the next couple hours. The next morning it was going like crazy. I skipped a day to add more nutrient and energizer. I checked the gravity and it was almost at 10%. I was surprised cuz that seemed fast. I decided to just add the rest of the nutrient and energizer then. Anyway, today is the 5th day and I checked the gravity and it is right at 0. Is this normal? Has anyone ever had a mead ferment that fast? Is this a good thing or a bad thing? Thanks in advance.
TODAY, I DECIDED I WAS GOING TO RACK IT TOMORROW. I BROUGHT IT TO MY KITCHEN AND PROPPED IT UP SIDEWAYS. I NOTICED IT HAS AN OFF WHITE CREAMY SUBSTANCE ON THE TOP WITH SOME BUBBLES IN IT. THERE'S ALSO POWDER HOVERING IN THE MUST AROUND THE RIM. I TASTED SOME OF THE WHITE STUFF AND IT DOESN'T REALLY TASTE LIKE ANYTHING. IT JUST FEELS POWDERY IN MY MOUTH. DOES IT SEEM LIKE IT COULD BE CONTAMINATED OR IS THIS SOMETHING THAT COULD GO AWAY?? THANKS.