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Thread: Is my mead contaminated?(update)

  1. Default Is my mead contaminated?(update)

    I recently posted asking if my 1 month old cherry mead looked contaminated.
    Now between the bubbles there seems to be a hazy, murky type film coming up. I've never taken notice of this in any other meads. Still look normal? Here are two pics
    http://imgur.com/jGbklIS
    http://imgur.com/3ogCw3V
    Last edited by ryanshanaman; 07-28-2014 at 12:36 PM. Reason: Age of mead

  2. #2
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    I'd say normal still. What kind of honey did you use again? Also I would look and take a gravity reading. At 1.140, it may very well still be fermenting.
    Last edited by Marshmallow Blue; 07-28-2014 at 12:43 PM.
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    Honestly I just use the Kirkland clover hony from Costco. 10 lbs for $20 which is the cheapest I've seen around

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    Quote Originally Posted by ryanshanaman View Post
    Honestly I just use the Kirkland clover hony from Costco. 10 lbs for $20 which is the cheapest I've seen around
    Fine, still take a gravity reading......

    We can't know what to suggest until we know where it's at fermentation-wise.....
    here's me home brewing blog (if anyones interested....)
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    Pic isn't terribly clear, but is there a wrinkly film on the surface between yeast rafts?

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    Actually, I would just rack/sulfite right now, and get a little heavy-handed on the sulphite. What's the pH? I would shoot for at least 30ppm sulfite. Also, how were the cherries handled? Did you freeze/thaw them and then sulfite before fermentation? Or did you just process the fruit and toss it in? For your assurance, it's REALLY HARD to infect mead, I've tried

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    Quote Originally Posted by RachmaelBenApplebaum View Post
    Actually, I would just rack/sulfite right now, and get a little heavy-handed on the sulphite. What's the pH? I would shoot for at least 30ppm sulfite. Also, how were the cherries handled? Did you freeze/thaw them and then sulfite before fermentation? Or did you just process the fruit and toss it in? For your assurance, it's REALLY HARD to infect mead, I've tried
    I wouldn't rack and sulphite until we know if it's still fermenting or not.
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    It really would help to know what the gravity is and whether it is still dropping.
    What yeast was used?
    What nutrients?
    Can you check the pH?
    How does it smell?
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    (Past years are always better)

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