I started my first mead on 1/7/2019. It fermented clearly without off flavors. Fermentation was completed on 13/7 and I added .4 gram K meta into my 1 gallon mead on 15/7. I left it on the lees with daily stirring so as to 'clean' or 'absorb' the 'chemical'. I then racked it to a new vessel leaving the rough lees behind on 20/7 and .3 gram K meta and .7 gram sorbate added. At this point, it still smelled normal with a note that reminiscent of the honey I used. However, after the last rousing on 27/7, I checked the mead today (29/7), upon opening the carboy cap, a pungent and stinky smell came through, just like the gym socks. May I know what can I do for that, just dump it or any measures can be used? And what issues will lead to this problem?
Also, I have found that some long strand like things floating at the bottom half of the carboy after settling for 5 days without doing anything, may I also know what possible it is?
ingredients used and SG:
acacia honey (the light straw color one) to reach 1078 SG
fermaid-O: 2.7 grams in total (TOSNA 3.0)
Opti-White: 2 grams
goFerm as well
yeast: DV10
Temperature during fermentation: around 72~75 degree Fahrenheit
Temperature after fermentation: around 86 degree Fahrenheit
Pardon for my poor English as I am not a naive speaker.
Also, I have found that some long strand like things floating at the bottom half of the carboy after settling for 5 days without doing anything, may I also know what possible it is?
ingredients used and SG:
acacia honey (the light straw color one) to reach 1078 SG
fermaid-O: 2.7 grams in total (TOSNA 3.0)
Opti-White: 2 grams
goFerm as well
yeast: DV10
Temperature during fermentation: around 72~75 degree Fahrenheit
Temperature after fermentation: around 86 degree Fahrenheit
Pardon for my poor English as I am not a naive speaker.