BOUNCE hist-brewing: Admin request (fwd)

[Angus]

what were the ingredients ?
what kind of yest did you use?
I've seen the same thing in some of my long aged fruit wines and meads as well as in some of my meads, can't explain why the occurr though.  I've come to accept it as flocculated yeast that floats to the surface when disturbed due to carbon dioxide depositing on the surface, however, they usually sink to the bottom within 5 or 10 minutes if left alone. I have no idea how big a dime is but the sizes i've seen have been in the raisin size range.

You say sit undisturbed from the last racking/peek-a-boo until you disturbed it and if it is a bacterial infection due to racking it's most likely to be some airborne bacteria which most likely wouldn't hide in the yeast sediment to rush to the surface when growing a few colonies.

Some yeasts behave strangely in meads though.  I've seen yeasts flocculate into reddish brown fluffy colonies in a lemon-ginger mead after racking into 2l PET bottles.  About 15% of the bottles cleared up within 2 weeks, others needed 3 months and the last one  needed 5 months but I suspect the yeast cells got lysated in that one.

Just my .18 SEK
/Angus MacIomhair


---   <ZYMONAUT at aol.com> wrote:
>This mead, is actually very clear, with a golden rust color.....and a very 
>interesting "nose"...... my problem is the floating colonies of unidentified 
>"stuff". It was racked into a glass carboy two years ago. I had to disturb it 
>to move it and that seemed to loosen some debri/sludge which floated around 
>inside the mead in addition to the "stuff" floating on the surface. Dime and 
>quarter sized "colonies". Any ideas on what they are?
>
>
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