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Problems with Vanilla in Secondary?

  • Thread starter Stephen Hollabaugh
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Stephen Hollabaugh

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Excited to start participating in this group. I've been devouring everything mead for the past few months.

This is my third batch and everything was going fine. First attempt at a BOMM, but my temps got to cold and I had a stalled fermentation. I transferred to a secondary, added EC1118, fermented to 1.000.

Then I took some slit vanilla beans and oak cubs. I soaked them in vodka for 2 hours and added them to the mead. The next day, I saw this white growth/accumulation on the vanilla beans so I added some sulfite to 40-50ppm so2. The next day I saw more of this on other beans.

My mead is currently sitting at 14% with 40-50 ppm SO2 (haven't measured since adding). I'm about to go on vacation for a few weeks and want to know if I should worry, bump up the sulfite, remove the beans? Or hopefully is is just attracting yeast? Here is a picture, don't know if I'm posting it correctly...

IMG_0310.jpg
 
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joe.vinciguerra

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It's not something I've seen before. I'd be interested to know what it looks like when you get back from vacation.
 
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Squatchy

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Nov 3, 2014
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Stephen Hollabaugh said:
Excited to start participating in this group. I've been devouring everything mead for the past few months.

This is my third batch and everything was going fine. First attempt at a BOMM, but my temps got to cold and I had a stalled fermentation. I transferred to a secondary, added EC1118, fermented to 1.000.

Then I took some slit vanilla beans and oak cubes. I soaked them in vodka for 2 hours and added them to the mead. The next day, I saw this white growth/accumulation on the vanilla beans so I added some sulfite to 40-50ppm so2. The next day I saw more of this on other beans.

My mead is currently sitting at 14% with 40-50 ppm SO2 (haven't measured since adding). I'm about to go on vacation for a few weeks and want to know if I should worry, bump up the sulfite, remove the beans? Or hopefully is is just attracting yeast? Here is a picture, don't know if I'm posting it correctly...

View attachment 1801
Click to expand...

So yeast eats vanilla when it's active in a primary. So everyhting you have added will get assimilated. Both the beans and the vanillian in the oak. You add that after it's been stabilized.
 
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