Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Sterilizing mead bc of mold on top
Reply
 
LinkBack Thread Tools
Old 01-01-2013, 03:38 PM   #1
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default Sterilizing mead bc of mold on top

Batch of chocolate mead cocoa and nibs ( nibs in the secondary) has mold on top in the secondary. There is liquid in the lock and it smells good, made back in sept is in a cool cupboard


Can we save this, it was a lot of honey

In the cupboard there is sodium metabisulphite, potassium metabisulphite and potassium sorbate.... All in powder form....no idea how much of any of these to use.... Or which ones.

The mead was one big batch , but will be split into small gallon carboys to make it easier to manage

What should we do now
it is one big batch

shinning a flash light thru it there is still a lot of bubbles coming up the sides... is it possible its not mold just some scum.... what do you guys think



Thanks!

dec-2012-009.jpg   dec-2012-008.jpg   dec-2012-010.jpg  
__________________

Reason: picts
garlicbee is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2013, 04:12 PM   #2
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,128
Liked 107 Times on 101 Posts
Likes Given: 22

Default

Are you sure its mold and not something that came floating off of the nibs? Do you have it in one carboy or a bunch, if its in a bunch are all the carboys affected or just one? Mold needs air to live so are your airlocks filled right, is there an air leak around the seal between the bung and the bottle or the airlock and the bung?

Is the metabisulfite new or old? If its old it might not work.

You know a picture would really help out a lot.

WVMJ

WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2013, 07:00 PM   #3
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Is it fuzzy, furry stuff?

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2013, 09:01 PM   #4
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default

no fuzzy just white, hasnt changed in the last 5 days or so..... at a loss as new to this!

__________________
garlicbee is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2013, 09:44 PM   #5
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,128
Liked 107 Times on 101 Posts
Likes Given: 22

Default

You can reach in there with a papertowel and swab out the gunk on top if you want, then add some potasium metabisufite just to be sure. What you have there looks just like residue from the wine, maybe some protein from the honey etc, the little rim of white stuff is common. Does the mead itself smell funny? You can probably chill out and stop worrying. WVMJ

WVMJ is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Old 01-01-2013, 09:48 PM   #6
Photobond
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: West of Cleveland, Ohio
Posts: 17
Liked 9 Times on 5 Posts
Likes Given: 101

Default

Here's 1 way to tell that has worked for me. Draw a sample of the 'stuff' with a baster. Put that drawn sample in some small container with a honey/water (or water/sugar) mix, place it in a warm, preferably dark spot for a few days. If you have growth in your sample, it's a mold. If no growth happens, it's just some 'floaty' material, and not harmful. Sounds like a lot of work, but that's nothing compared to losing your whole batch!

__________________
Photobond is offline
Bender Likes This 
Reply With Quote Quick reply to this message
Old 01-01-2013, 10:37 PM   #7
garlicbee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: ny, new york
Posts: 60
Liked 2 Times on 2 Posts

Default

How much k meta... Would you add, we have powder....
Will swab the stuff up first

Thanks!

__________________
garlicbee is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 12:37 AM   #8
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,128
Liked 107 Times on 101 Posts
Likes Given: 22

Default

1/4 teaspoon in a 5 gallon batch, dissolve in a quarter cup of water and gently stir it into your wine, or rack your wine, add the dissolved KM, stir and top off. The KM is just insurance, especially good for newbees or winemakers like me who never ever think its acceptable to loose a batch of wine because we didnt add $0.05 worth of insurance. WVMJ

__________________
Elderberry Winemaking with WVMountaineerJack
WVMJ is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Old 01-02-2013, 03:16 AM   #9
jackfrost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 214
Liked 7 Times on 6 Posts

Default

Skim it and rack into clean sterilized carboy

__________________
jackfrost is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 08:29 AM   #10
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,682
Liked 174 Times on 161 Posts
Likes Given: 26

Default

Quote:
Originally Posted by jackfrost View Post
Skim it and rack into clean sterilized carboy
Terminology issue here......

We will all have enough kit to "sanitise" glassware and other kit, but to actually "sterilise", most of us don't have access to an autoclave or similar, or even 95.6% ABV spirit so give a carboy a "slosh round".

Hence being a bit picky, I'd say skim/swab out the white stuff, then rack it a "sanitised" carboy, onto sulphites.

That way, you've removed all the visible white stuff. Racked off any sediment and then the sulphites should take care of any other stray mould spores that might be in there - but it'll stun any yeast as well, so hopefully it's finished fermenting........

Ok, now returning to "pedants corner".....
__________________

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

Oh, and here's some blog stuff!

fatbloke is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What to do with mold on top of chocolate mead garlicbee Mead Forum 6 10-16-2014 12:47 AM
Mold in my Mead ZooBrew Mead Forum 14 09-27-2014 04:28 AM
Mead n mold? brandono General Beer Discussion 1 10-27-2011 11:11 PM
Mold in Mead Nebulachild Mead Forum 10 02-18-2011 11:51 PM
Sterilizing Pat Equipment/Sanitation 9 01-02-2005 02:19 AM



Newest Threads

LATEST SPONSOR DEALS