Hi,
I recently fermented a traditional mead as well as a Apple/Lime mead. I am worried that the traditional mead is stuck, and possibly infected. I have not yet taken a gravity reading since pitching yeast...I plan to do this soon.
The mead has been fermenting for ~ 2 months. Both are still in primary. The Apple & Lime mead is crystal clear, whereas the traditional mead is quite murky. Staggered Nutrient Addition was implemented for the traditional mead, but I ran out and therefore only added ~half the recommended amount of DAP/Fermaid-K. It should be noted that calcium carbonate wasn't added. Furthermore, it appears that a pellicle has formed on the surface of the traditional mead....Could this simply be bees wax, or is it likely to be an infection?...
I recently fermented a traditional mead as well as a Apple/Lime mead. I am worried that the traditional mead is stuck, and possibly infected. I have not yet taken a gravity reading since pitching yeast...I plan to do this soon.
The mead has been fermenting for ~ 2 months. Both are still in primary. The Apple & Lime mead is crystal clear, whereas the traditional mead is quite murky. Staggered Nutrient Addition was implemented for the traditional mead, but I ran out and therefore only added ~half the recommended amount of DAP/Fermaid-K. It should be noted that calcium carbonate wasn't added. Furthermore, it appears that a pellicle has formed on the surface of the traditional mead....Could this simply be bees wax, or is it likely to be an infection?...