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  1. #1

    Default That's not what I wanted to see.





    Shot the corks across the basement. The 3 Magnums that were left from the same batch survived, although one cracked the wax. I already transferred everything to a cooler and covered them in ice.

    This was a Cyser I made in the fall of 09, bottled in the summer of 10. Yeast was 71b, finished sweet at 1.020 and 14%. Pretty sure the last time I had one of these was Thanksgiving, and it was clear with no indication of carbonization then.
    A plan is just a list of things that doesn't happen.

  2. #2
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    Quote Originally Posted by 1k_wayne View Post




    Shot the corks across the basement. The 3 Magnums that were left from the same batch survived, although one cracked the wax. I already transferred everything to a cooler and covered them in ice.

    This was a Cyser I made in the fall of 09, bottled in the summer of 10. Yeast was 71b, finished sweet at 1.020 and 14%. Pretty sure the last time I had one of these was Thanksgiving, and it was clear with no indication of carbonization then.

    Ouch that sucks! Cant imagine your basement hit a new temperature high lately in WI.

  3. #3
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    Hum ? Bummer.

    I suppose that it demonstrates that even when a batch hits the published tolerance of the yeast, it's probably worth hitting it with stabilising chems.

    We all read the blurb (especially for Lallemand/lalvin products - given the good data they publish), but then forget that it's meads/honey must we're dealing with, not a grape wine must/juice. A lot of people have posted, with apparent surprise, when they use a yeast and it exceeds the tolerance. I reckon we should use the numbers for what they actually are i.e. a guide, not "set in stone"......
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  4. #4
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    I agree with all that fatbloke says, and I want to offer the addional "cautionary tale." Years ago (well, decades ago, actually) I bottled a traditional mead that I was convinced had been fully fermented, finishing at a final gravity of around 1.005 (dry by most standards) and fairly high in ethanol content. The bottles slept soundly in my basement for the better part of 3 years... and then for no obvious reason (neither temperature nor disturbance), they spontaneously re-fermented, providing me with similar results.

    I was one to avoid all "chemical additions" to my "all natural" meads back then - and I never expected that any mead bottled in an apparently stable state for over two years would all of a sudden turn into all natural bottle bombs.

    These days, I stabilize anything with residual sugar with metabisulphite and sorbate. Not worth taking a chance on huge messes, indents in the ceiling above my bottle storage area, nor personal injury, IMHO.

    Oh, and inevitably at every Mazer Cup entry check-in, we get at least one entry that blasts corks across the room. Inevitably they are a sweet or semi-sweet that the entrant believed to be stable....
    Na zdrowie!

    Wayne B.

  5. #5
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    Quote Originally Posted by wayneb View Post
    Oh, and inevitably at every Mazer Cup entry check-in, we get at least one entry that blasts corks across the room. Inevitably they are a sweet or semi-sweet that the entrant believed to be stable....
    So what about show meads? How does one deal with that? The "hope and pray" method?
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  6. #6
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    I haven't had many semisweet or sweet show meads, except for those that had been aged for half a decade before bottling. I suspect that more than a few folks' attempts at sweet finishing show meads have later on become dry sparklers!
    Na zdrowie!

    Wayne B.

  7. #7
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    Quote Originally Posted by Chevette Girl View Post
    So what about show meads? How does one deal with that? The "hope and pray" method?
    OH! Congrats on your 4500th post to the forums, BTW!! I similarly congratuated Medsen Fey, and he ended up becoming our posting leader (not counting Oskaar, who still has the ultimate lead, but he's as they say, "vetustior humo!") less than six months later. Of course it took him 4-1/2 years to get to the 4500 milestone, and you're there in just over two...
    Na zdrowie!

    Wayne B.

  8. #8
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    Oh, well, guess it'll be a while before anyone gets to try my boil/no boil comparison tests then! They were both down at 1.010 in September.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  9. #9
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    Quote Originally Posted by wayneb View Post
    OH! Congrats on your 4500th post to the forums, BTW!! I similarly congratuated Medsen Fey, and he ended up becoming our posting leader less than six months later. Of course it took him 4-1/2 years to get to the 4500 milestone, and you're there in just over two...
    Oop, hadn't even noticed myself! Thanks! See above... "verbose intermeadiot", I think that says it all
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  10. #10
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    Fortunately most of my bottled meads are in the fridge... either that or they're given away and consumed...
    "The single biggest threat to our planet is the destruction of habitat and along the way the loss of precious wildlife. We need to reach a balance where people, habitat and wildlife can co-exist -- if we don't, everyone loses...one day...Since when has killing a wild animal, eating it or wearing it, ever saved a species?" - Stephen Robert Irwin (1962 - 2006)

  11. #11
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    Quote Originally Posted by wayneb View Post
    ... posting leader (not counting Oskaar, who still has the ultimate lead, but he's as they say, "vetustior humo!")...
    I thought only my brother was vetustior humo.
    Making Mead With TLC since 2010

  12. #12
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    Quote Originally Posted by Chevette Girl View Post
    So what about show meads? How does one deal with that? The "hope and pray" method?
    If you let the mead finish out at a high temp (which reduces yeast viability) and let it bulk age for a few weeks in the upper 80s it may be enough to make sure all is finished. I'd still error on the side of long bulk aging under airlock (or in a keg).

    Sent from my DROID RAZR using Tapatalk 2
    Lanne pase toujou pi bon
    (Past years are always better)

  13. #13
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    Quote Originally Posted by Medsen Fey View Post
    I'd still error on the side of long bulk aging under airlock (or in a keg).
    Fortunately, this is my usual MO anyway.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  14. #14
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    Quote Originally Posted by wayneb View Post
    Oh, and inevitably at every Mazer Cup entry check-in, we get at least one entry that blasts corks across the room. Inevitably they are a sweet or semi-sweet that the entrant believed to be stable....
    Hopefully its just corks. Last year while helping to check beer in the for a local competition I had a trippel explode in a case next to me. Thankfully the case was closed enough to contain most of the glass
    Bees stole my signature file!

  15. #15
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    Fortunately we've not had any bottles blow while we're sorting, but on a couple occasions over the past few years we've had a damp box or two delivered - with remnants of mead and yeast inside, amongst the glass shards. In at least one case there was no evidence of external mishandling (no dented or scuffed boxes), so we probably had bottles blow in transit. People do need to be more careful to ensure that their products are stable before shipping. If anything blows up in shipping and happens to injure a carrier (mail or UPS/FedEx), you can be charged with transporting hazardous materials (explosive), and that these days is a federal offense.
    Na zdrowie!

    Wayne B.

  16. #16
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    Yeah, I stabilized a nicely aged batch and it refermented. No bottle bombs, but they could have been.

    Waste of good mead, sez I.

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