View Full Version : Discoloration on an orange

11-14-2006, 10:22 PM
Hello all :wave:

My very first batch of JAO is about to strike the magical 2 month date and most of the fruit has already dropped to the bottom of the carboy except for two pieces of orange and several raisins. One of the orange pieces has a section of brown and black discoloration on the rind that is fairly new (Its been about a week since I checked on it last, all the fruit was still floating then).

I was wondering if it was possible that I may have had a bacteria that I didn't want invited to the party somehow crash it. The mead didn't have any sort of off smell that I could detect, and I did brave a taste and found it spicy and pleasing, albeit quite young.

So, if anyone has any advice or suggestions I would greatly appreciate it. If I have to toss this batch, oh well. I'll sterilize the carboy and get started on my second batch of JAO.


11-15-2006, 01:36 AM
My advice is to rack off the fruit immediately! I would also Consider Sulfiting the batch ASAP. Potassium Metabisulphite (http://morewinemaking.com/product.html?product_id=15526)


David Baldwin
11-15-2006, 11:18 AM
I'll second that advice from WW.

I've never had that kind of discoloration in any of the batches I've made.


11-16-2006, 09:26 AM
Okay, so I racked the mead off the fruit and just put them straight to bottles. Unfortunately I didn't have anything else to put it in that wasn't being used. When I got the orange pieces out of the carboy, more than just one had a brownish tint to it, and I couldn't find the single piece from before that had any sort of black on it.

Nothing smelled wrong or even really off. The dark pieces of orange still smelled like orange (Well, with cinnamon and clove as well).