I recently got interested in mead making. After a few weeks of talking about it and some research, I decided to take the plunge. After getting my equipment together, I settled on a recipe that my wife was interested in. Sweet Raspberry Mead.
I decided to only make a gallon batch since it was my first time. Also, if I messed up, I wouldn't be out much money or time.
I got started, prepped my water and honey. One thing I noticed right away, is that I had a seriously hard time managing temperatures on my electric cooktop. Ended up bouncing around quite a bit but ended up getting it taken care of.
This is where it all went downhill. I began prepping my fruit by pureeing them. They had been thawing out for about 2-3 hours and were still fairly cold after the puree. I wanted to warm them up and honestly just blanked on the right way to do it. I ended up having a mishap with my sink and lost most of the Raspberries by dumping them down the sink (Dropped the bowl hard while transferring them).
The recipe was entirely based on balancing out the Raspberries so I had to abandon it. I had already prepped my yeast and prepped my nutrient booster. Going to the store in the middle of the night was out of the picture so I improvised. I had several apples in the house so I cleaned them off, sliced them up, and added them to the must immediately after pitching the yeast.
At the time I didn't notice that I left virtually zero head room for the must because of the displacement caused by the apples. I placed the airlock, and placed the carboy in my basement in a small wine closet. I looked at it today and realized the must had expanded and filled my airlock entirely. It was also bubbling heavily out the top of the airlock.
At this point, is it game over, or is it salvageable? Should I drain it slightly in order to give it head room and refill the airlock with water, or just leave it filled to the top, and have the airlock filled with must?
I decided to only make a gallon batch since it was my first time. Also, if I messed up, I wouldn't be out much money or time.
I got started, prepped my water and honey. One thing I noticed right away, is that I had a seriously hard time managing temperatures on my electric cooktop. Ended up bouncing around quite a bit but ended up getting it taken care of.
This is where it all went downhill. I began prepping my fruit by pureeing them. They had been thawing out for about 2-3 hours and were still fairly cold after the puree. I wanted to warm them up and honestly just blanked on the right way to do it. I ended up having a mishap with my sink and lost most of the Raspberries by dumping them down the sink (Dropped the bowl hard while transferring them).
The recipe was entirely based on balancing out the Raspberries so I had to abandon it. I had already prepped my yeast and prepped my nutrient booster. Going to the store in the middle of the night was out of the picture so I improvised. I had several apples in the house so I cleaned them off, sliced them up, and added them to the must immediately after pitching the yeast.
At the time I didn't notice that I left virtually zero head room for the must because of the displacement caused by the apples. I placed the airlock, and placed the carboy in my basement in a small wine closet. I looked at it today and realized the must had expanded and filled my airlock entirely. It was also bubbling heavily out the top of the airlock.
At this point, is it game over, or is it salvageable? Should I drain it slightly in order to give it head room and refill the airlock with water, or just leave it filled to the top, and have the airlock filled with must?