I've brewed probably ten batches and I've never had an infection. I know what some infections look like, but I don't know if what I'm seeing in this batch is normal or the beginnings of an infection.
It's a 1 gallon BOMM that has just finished fermenting. I racked it to secondary last night and noticed a bunch of white dust-looking particles on the surface of the mead. The must smells yeasty and boozy, more or less like a normal freshly fermented mead. It has a very slight astringent, sour note to it. It tastes yeasty and beery with a very, very slight sour note, which might just be it's dryness, to be honest. It's so faint that I think it might just be how this honey tastes dry.
Anyway, the gravity last night was .999, original gravity was 1.093, so it's pretty well done fermenting, based in typical BOMM behavior.
Here are a couple pics:
It's a 1 gallon BOMM that has just finished fermenting. I racked it to secondary last night and noticed a bunch of white dust-looking particles on the surface of the mead. The must smells yeasty and boozy, more or less like a normal freshly fermented mead. It has a very slight astringent, sour note to it. It tastes yeasty and beery with a very, very slight sour note, which might just be it's dryness, to be honest. It's so faint that I think it might just be how this honey tastes dry.
Anyway, the gravity last night was .999, original gravity was 1.093, so it's pretty well done fermenting, based in typical BOMM behavior.
Here are a couple pics: