Hi, I'm new here, so if there's a FAQ answering this, please, point me to it. But here's the deal: I've made several meads before, but this one is the first I've made from a recipe that called for no heating of the honey. That made me nervous, but I did it. For a month or so it perked along nicely, staying quite cloudy throughout. When it went quiet, I re-racked.
That was two days ago. Since that time, the must has formed a light white foam on top - very thin, just a millimeter or two -- and the once-cloudy mead is verrrrry slowly clarifying, from the top down. There are about five inches of nice clear fluid below the foam. Below that, the same cloudly looking mead that I had before the transfer. The clarity continues to advance downward, which I take to be a good thing.
But is there a problem with the surface foam? I've heard of "film yeast," but wouldn't know it if I saw it.
That was two days ago. Since that time, the must has formed a light white foam on top - very thin, just a millimeter or two -- and the once-cloudy mead is verrrrry slowly clarifying, from the top down. There are about five inches of nice clear fluid below the foam. Below that, the same cloudly looking mead that I had before the transfer. The clarity continues to advance downward, which I take to be a good thing.
But is there a problem with the surface foam? I've heard of "film yeast," but wouldn't know it if I saw it.