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Old 02-18-2009, 02:33 AM   #11
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My fruit has been floating since the beginning, I thought I had nothing to fear since it was protected by a blanket of co2?
So after a few minutes of exhaustive research I found this.

Commonly used modified atmospheres of low oxygen and elevated carbon dioxide generally suppress rots only modestly. Low oxygen suppresses fungal growth but only at very low concentrations which may be dangerous to the commodity. Carbon dioxide is fungistatic at levels of 10-20%, but most commodities tolerate those levels for only limited periods. The need for a fungal-suppressing gas in modified atmospheres has led to studies of the fungistatic effects of carbon monoxide. Some, but not all. important postharvest pathogens are markedly suppressed,particularly if the carbon monoxide is added to an atmosphere low in oxygen. A tendency to stimulate ripening may limit its use for long-term storage of some fruits. Possible uses and safety precautions will be discussed.

I didn't bother reading about the rest of it, but it's here if you care. MODIFIED ATMOSPHERES WITH CARBON MONOXIDE FOR SUPPRESSION OF ROT OF PERISHABLE FRUITS AND VEGETABLES IN STORAGE AND TRANSIT

I would think if it looks OK it is OK, but who knows how funky the fruit can look before you have Ancient Mummy Mead and whatever curses go with it.


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Old 02-18-2009, 01:49 PM   #12
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Yeah. Mold may well grow on the fruit - that's a good reason to rack. While racking voids Joe's warranty, he uses many old (ancient) practices that probably should not be employed. Bread yeast comes to mind.

I always rack a week or 10 days after the FG has stabilized. A few months a in secondary (with spices, oak etc.) until the mead is crystal clear and has a nice sparkle. Then into beer (for sparkling meads) or wine bottles.



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Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

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Old 02-18-2009, 02:35 PM   #13
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Good luck to you, it will turn out tasty!

Mine turned out very sweet and syrupy, the bread yeast pooped out early. Next time I'm using less honey or a different yeast. Tasty but I have to water it down a bit to drink.

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Old 02-18-2009, 04:28 PM   #14
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Good luck to you, it will turn out tasty!

Mine turned out very sweet and syrupy, the bread yeast pooped out early. Next time I'm using less honey or a different yeast. Tasty but I have to water it down a bit to drink.
I've found that I have to water down most meads to make them palatable. I usually pour room temperature mead over a couple of ice cubes and let them melt for a couple of minutes.
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Old 02-20-2009, 03:14 AM   #15
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Yeah. Mold may well grow on the fruit - that's a good reason to rack. While racking voids Joe's warranty, he uses many old (ancient) practices that probably should not be employed. Bread yeast comes to mind.

I always rack a week or 10 days after the FG has stabilized. A few months a in secondary (with spices, oak etc.) until the mead is crystal clear and has a nice sparkle. Then into beer (for sparkling meads) or wine bottles.
Screw that, I laugh in the face of mold HAHAHAHA. But, on a more serious note, did anything come into the idea that the alcohol soaked fruit cannot mold? Especialy when topped with a co2 blanky?
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Bottled 1: Edwort's Apfelwein
Bottled 2: Cherry Apfelwein
Bottled 3: JOAM
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Old 02-20-2009, 03:21 AM   #16
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Screw that, I laugh in the face of mold HAHAHAHA. But, on a more serious note, did anything come into the idea that the alcohol soaked fruit cannot mold? Especialy when topped with a co2 blanky?
I think submerged fruit would do fairly well. My rinds were never totally submerged and I wasn't sure I wanted to trust the alcohol to seep through the fruit, but... had the fruit been deeper in the rest of the liquid I would have taken the chance. The problem was the container I chose to ferment in (an apple juice bottle leftover from EdWort's Apfelwein Day).

I took another whiff of it yesterday and maybe I didn't do it right, but this stuff smells great so I'll take it the way it came out.
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Old 03-07-2009, 02:36 AM   #17
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It looks good. It smells good. It's getting bottled this weekend. I'm going to make a larger batch next time.

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Old 03-07-2009, 12:12 PM   #18
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I am about 20 more days from bottling. No mold yet but sure smells yummy.

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Drinking: Hopalicious
Fermenter 1:Belgian Double
Fermenter 2:Edworts Apfelwein
Fermenter 3:Bloofelwein
Fermenter 4:Edworts Apfelwein
Bottled 1: Edwort's Apfelwein
Bottled 2: Cherry Apfelwein
Bottled 3: JOAM
Bottled 4: RIS
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Old 03-08-2009, 06:17 PM   #19
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My fruit floated pretty high in mine and it came out fine. I used the container the water came in to ferment and a balloon for an airlock, lol. I just wish I had gotten the mead away from the orange because after about 6 weeks of fermntation the orange got a little funky. I magically seperated (you know, no racking!) the JOAM from the fruit/spice layer and it has cleared unbelievably in the last two days, you can read a newspaper through it!

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Old 03-08-2009, 06:30 PM   #20
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You can read a newspaper through it!
Obviously you haven't been drinking enough.


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