FerndalePalooza!30% Off Pairing Mead and Food!
Results 1 to 3 of 3
  1. #1

    Default Infected Traditional???

    Hey folks!
    I started a 6 1 gallon (glass carboys) batches Dec 2017 to start off my mead making adventures. So far, I'm sort of pleased with how 2 have turned out after bottling 4 of them. The other 2 are likely drinkable. I have/had 2 Trads left to bottle this month after bulk aging. Before I get to the Trads...
    I did a ton of studying (including Squatchy's pod casts, which doesn't mean I necessarily understood those exactly as he intended), writing down steps, etc., before even fermenting anything. I started all yeast with goferm, and used ferm o for nutrients at TOSNA standards. All fermentated well and appeared to have no issues whatsoever. I did my best to keep things clean (used star-san on everything I touched and used in the process). The only likely question mark is sulfites. I didn't want to spend the funds on an expensive tester, so I did a bit of guessing based on my ph levels and a sulfite calculator, and added a bit more than what was recommended.
    First Trad used DV10 yeast:
    Seemed to clear pretty well after a few months, and all looked/smelled/tasted OK with ABV about 15.5. I racked a week after ferment completed, at 6 weeks, and 6 months - each time adding K-Meta and barely back-sweetened at 6 months (used P-sorb too).
    All seemed well until...
    I cold crashed to bottle, and the must looked like it had particles suspended in it (looked very clear before this). I took a LED flashlight to it from the opposite side and could see nearly transparent, white-ish, cloud that looked like it had 'legs'. I think only bacteria and mold forms that way, correct? Smell didn't seem bad (I don't know what sherry smells like, but this didn't smell 'bad'). I got frustrated and dumped it before thinking of taking a pic or waiting to hear back from anyone here (doh!!!!). I guess I'm looking for confirmation that this was infected. I hate that I tossed it, but at least I'm doing small batches right now.
    Second Trad used K1V yeast:
    Exactly the same as the first Trad. The difference here is this must does not seem to want to clear at all. I haven't tried clearing agents. Looks like it may be infected as well based on what I see, but hard to confirm since it's so cloudy.
    Apparently, I can't the forum doesn't allow any size pics that would allow for any decent detail for me to share here - or I can't figure out how to save the pic in a 500 byte or less size with any detail.

    Thanks in advance for any input.
    Be Blessed!

  2. #2
    Join Date
    Jun 2018
    Location
    North Carolina and Mississippi
    Posts
    99

    Default

    It was clear prior to cold crashing? Chill haze? Might try a clarifyier. What can survive 15% alcohol, sulfates, and sorbic acid? It would have to be a pretty robust microorganism.

  3. #3

    Default

    Thanks edaskew! The first Trad was clear enough to see my hand through the other side before chilling. The second has always been a bit cloudy through the whole process. Only difference as best as I could try, is DV10 in the 1st, and K1V in the 2nd.
    Like you, I'm a bit surprised to see any possible issue, but it's my first few batches, so...

Similar Threads

  1. Possible infected cyser...
    By MeadyHead in forum Troubleshooting your Mead
    Replies: 0
    Last Post: 06-05-2018, 11:35 AM
  2. Is my mead infected?
    By rnsngshpkng in forum Troubleshooting your Mead
    Replies: 3
    Last Post: 05-14-2015, 05:34 PM
  3. is my mead infected?
    By drako824 in forum Troubleshooting your Mead
    Replies: 7
    Last Post: 05-18-2012, 09:25 PM
  4. Is this batch infected?
    By Johnnybladers in forum Troubleshooting your Mead
    Replies: 10
    Last Post: 06-16-2007, 12:56 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •