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Thread: Back to Basics - When Mead goes Bad: Salvage Operations

  1. #1
    Join Date
    Apr 2010
    Location
    Ottawa, ON
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    8,309

    Default Back to Basics - When Mead goes Bad: Salvage Operations

    Next episode (July 12), we're going to be talking about how to salvage a batch that's developed problems. I have had problems crop up at three different stages in the process so that's probably how we'll break it down:

    1) problems develop during primary fermentation (tastes off, smells like rancid rhino farts, stuck fermentation, issues with base recipe)

    2) problems develop during secondary or carboy aging (colour changes, refusal to clear, off smells or flavours, oxidation, fruit flies, OMG what is that fuzzy thing?)

    3) problems develop after bottling (weird smells or flavours, carbonation, sediment, floating skin)


    We will talk a bit about how to spot problems, what to look, smell and taste for, when to actually worry about it, and solutions to some common issues during all three stages in the process.

    So as always, your input is welcome! If you had something go weird with a batch, and you did something and fixed it (or you tried something and it didn't), let us know what happened, what you tried and what the results were!
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  2. #2

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    Tips in clearing would be greatly appreciated!

    For my last Cyser, we racked 4 times and used Sparkleoid a week prior to bottling but still got a bit of sediment in the bottles -_- .

    I guess, we should have used pectinase, since it was fruit based?

    So I suppose my question is, what other options besides micron filters, can be used in conjunction with fining agents to help produce a clear, finished product?

  3. #3
    Join Date
    Jun 2016
    Location
    Brookline, NH
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    384

    Default

    Are we going to get a chance to listen to the end of this episode?

    dave

  4. #4
    Join Date
    Apr 2010
    Location
    Ottawa, ON
    Posts
    8,309

    Default

    Vicky and Mannye are working on it, we're hoping it'll be up in the next day or two.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  5. #5
    Join Date
    Oct 2012
    Location
    Miami Beach, FL
    Posts
    4,088

    Default

    Almost done!

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