MustaphaMond
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- Jul 14, 2005
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I started brewing mead about 7 months ago. My first was a medium sweet orange blossom mead which turned out well and was recently kegged. My second batch is an apple (used un-pastuerized apple cider in place of water) mead and I think it's ruined.
I believe everything went smoothly up until the seconary fermenter. After approximately month 3-4 of being in the secondary fermenter, the ferment-lock opened for an undetermined amount of time (forgot to check vodka level in ferment lock). When the problem was noticed, the lock was re-sealed and has remained so until recently. I should mention that we added no sulphites.
While racking into a keg I sampled the mead and the flavor was quite off what I expected. Not poisonous but also not tasty. From the look of the mead in the carboy I don't believe there was an infection but I am worried about oxidation or other problems I may not be aware of.
What would you expecct to happen if the ferment-lock opened for a week to a month? Is there any way to correct the bad taste?
Any suggestions or info will be greatly appreciated. thanks.
I believe everything went smoothly up until the seconary fermenter. After approximately month 3-4 of being in the secondary fermenter, the ferment-lock opened for an undetermined amount of time (forgot to check vodka level in ferment lock). When the problem was noticed, the lock was re-sealed and has remained so until recently. I should mention that we added no sulphites.
While racking into a keg I sampled the mead and the flavor was quite off what I expected. Not poisonous but also not tasty. From the look of the mead in the carboy I don't believe there was an infection but I am worried about oxidation or other problems I may not be aware of.
What would you expecct to happen if the ferment-lock opened for a week to a month? Is there any way to correct the bad taste?
Any suggestions or info will be greatly appreciated. thanks.