Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Batch of Joe's Ancient Orange Mead looks infected?
Reply
 
LinkBack Thread Tools
Old 03-19-2013, 04:33 AM   #1
Skizznits
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 2
Default Batch of Joe's Ancient Orange Mead looks infected?

Hey, first time brewer here. I basically did this is a milk jug (tisk tisk) and I'm worried I may have really screwed up. I've let it ferment for 2 weeks now, and I just opened the airlock for a second to see the mead finally. It looked normal from the outside, but on top there wasn't much foam left, just the oranges and raisins. The thing was it kinda looked like rotting fruit (though I suppose it is rotting fruit). Has anybody else gotten a film or paste of white/yellow goop on their oranges. Not much of it is touching the very little visible mead though, which is good. Any thoughts or suggestions?

__________________
Skizznits is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2013, 07:17 AM   #2
mezmiro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Washington
Posts: 12
Liked 2 Times on 2 Posts
Likes Given: 1

Default

What does it smell like? And, from what you can observe is the substrate is limited to the fruit? Infections in JAOM are uncommon, but not unknown.

Yeast cells often replicate on the fruit rind and drop from there. If it doesn't smell like nail polish or rotten eggs then you should be okay. If you're worried about it, give it a gentle shake to release the yeast from the fruit.

I had a JAOM not too long ago that was doing the same thing, and it turned out to be just yeast reproducing on the fruit.

Though, something worth mentioning. You do need to push the fruit cap down daily so that it doesn't dry out. If the fruit is dry for long enough, it's possible for it to become infected. But again, unlikely if you did everything right.

__________________
mezmiro is offline
Vansaar Likes This 
Reply With Quote Quick reply to this message
Old 03-19-2013, 09:04 AM   #3
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,682
Liked 173 Times on 160 Posts
Likes Given: 26

Default

Probably nothing wrong with it.

If you do a JAO in glass it can get even weirder looking.....

Rotten egg/H2S is a sign of poor nutrition/stressed yeast, can't remember what the acetone smell signifies and vinegar smell is acetobacter contamination.

Floating colonies that have strands dropping down into the liquid aren't good.

Generally yeast floaters and manky coloured foam isn't a issue. With even basic sanitation procedures like a sulphite rinse after a good soap and water wash followed by rinsing, then the sulphite rinse makes infections much, much rarer.....

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2013, 05:53 PM   #4
damdaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Portland, OR
Posts: 510
Liked 18 Times on 15 Posts

Default

Post some pics and we can tell better. But my JAOM looked gross at the top too and wasn't infected, I think it's just a function of the floating fruit with the spices and a messy fermentation.

__________________
damdaman is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2013, 04:16 AM   #5
Vansaar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 11
Likes Given: 14

Default

Looks like I had the same issue. I had it foam up on day 5-6 and I had to clean the air lock 3 times. been just over 30 days now and I had that thick white foam on top. It smelled like Oranges and Alcohol, and a faint honey odor. I shook it up like mezmiro suggested. The thick foam melted away into the must. I also saw a few lees whisp up from the bottom near the cinnamon sticks. A great fear is now lifted. I know Creamygoodness always says that it's hard to mess up JOAM, but I've been known to mess up a lot of simple things, like grilled cheese. LOL

Thanks guys!

__________________
Vansaar is offline
 
Reply With Quote Quick reply to this message
Old 03-28-2013, 02:44 AM   #6
Skizznits
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 2
Default

Well its been a week and nothing is changed, except the fermentation is almost gone now. I think its probably okay, so thanks for the tips everyone!

__________________
Skizznits is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Joe's Ancient Orange Mead Yooper Mead 2071 Yesterday 02:11 AM
Joe's Ancient Orange Mead - JOAM z987k Mead Forum 37 11-19-2014 12:16 AM
Malkore's (not so) Ancient Orange Mead malkore Mead 174 10-07-2014 02:15 AM
Joe's Ancient Orange Mead... Pyro Mead Forum 23 08-16-2011 04:39 PM
Nerro's Ancient Orange Mead Nerro Mead Forum 15 06-27-2008 07:27 PM



Newest Threads

LATEST SPONSOR DEALS