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<DIV><FONT face=Arial size=2><SPAN class=030170316-17062002>Working on a
blackberry mead which was, up until two days ago fermenting fine, with one major
exception. I noticed that approx. 4 days after straining the berries from
the must and racking into the secondary fermenter, the beginnings of a mold
growing on the surface of the must. Fearing the worst (infection during
the straining process) I removed the must from the carboy and proceeded to
sterilize it by raising the temperature to 170degrees F and holding for 10
minutes. Then racked back into the carboy. Allowed the must to cool
overnight, then pitched yeast. Almost 48 hours have elapsed and there is
no sign of renewed fermentation. Total time of fermentation was just over
10 days, Not sure of the s.g. of the must, however it was pretty heavy on the
honey - 3lbs / gallon plus any fermentables in the blackberries. Open to
suggestions, but need them soon, as I fear losing the entire
batch.</SPAN></FONT></DIV>
<DIV><FONT face=Arial size=2><SPAN
class=030170316-17062002></SPAN></FONT> </DIV>
<DIV><FONT face=Arial size=2><SPAN
class=030170316-17062002>Sincerely,</SPAN></FONT></DIV>
<DIV><FONT face=Arial size=2><SPAN class=030170316-17062002>Kenton
Henry</SPAN></FONT></DIV>
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