Originally Posted by YeastBeast
I'm gonna wait until fermentation is complete before I crack it open.. the yeasties are doing their thing so maybe it'll work out.
I probably should have used a glass carboy instead of a drinking water jug you get at a store... but I don't have any gallon sizes.
If there are any solids left I can just filter them out when I rack it. I'm more concerned with pathogens and toxins.
Being worried about opening it is a false assumption. How would you test for how it's progressing without opening, how would you get into it to aerate it daily, until at least the 1/3rd sugar break, how would you get into it to add staggered nutrient addition ?
Fair enough if it's beer your making, but beer makers get overly obsessed. Sure, hygiene for equipment is a good thing, but it's a mead must (of sorts), not a beer wort. Hell, even commercial beer makers don't worry or obsess as much as home beer brewers seem to....
The lemon curd is a slightly unusual ingredient, yet it wouldn't say that it means your brew ranks among the weirdomels. What I would say, is that you're likely to need a fair amount of pectolase to break the pectins down, as jams, jellies and other such products do tend to have a fair amount.
Whether the lemon curd will actually add much flavour to the batch is another question, as Robertsons isn't as "lemony" as home made or other commercially made ones I've tasted.
If you're new to mead making, then here's an excellent link
which should answer a fair number of questions you might have.