hist-brewing: mead -bacterial infection?
jazzman712 at hotmail.com
Wed Nov 28 15:46:25 PST 2001
I've been brewing a batch of mead, my first, in a 6 1/2 gallon glass carboy.
I brewed 5 gallons of it, therefore, there's a fair amount of surface
exposed to air. It was airlocked, so it was only exposed to the air in it
since I transferred it from the 5 gallon fermenting vat. I started it back
in the spring and transferred it to the glass carboy about a week or so
after I originally put the honey, yeast and water together. After a few
months, I transferred it to a 5 gallon carboy, where it remains; not exposed
After a few weeks in the first carboy, the batch developed a powdery
substance on the top of it. I realized my mistake of exposing it to that
much air at that time. It almost looked like a thick coat of baby powder.
It had large bubbles from the fermenting forming under it.
At the second transfer, I tasted it. It tasted on the whole good. It had a
slightly peculiar taste to it, but it didn't dominate the brew. After 6 or
7 months of brewing, it hasn't cleared.
My questions: is that bacterial contamination? Will it effect the end
product? Is there anything I can do to repair the damage? It seems to
taste pleasant enough now, but will it change toward racking time?
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