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Thread: Problems with Vanilla in Secondary?

  1. Default Problems with Vanilla in Secondary?

    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

  2. Default

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

  3. #3

    Default

    Quote Originally Posted by Stephen Hollabaugh View Post
    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...

    IMG_0310.jpg
    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.
    7 out of 4 people have a hard time using their hydrometer!

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