Fiery Sword
Well-Known Member
I'm a new member here, and I actually searched out the forum specifically to present this current dilema to some knowledgeable individuals. So first off, hello to all and thanks in advace for your time. I hope that, in time, I can assist others in my current position.
I've been homebrewing for years, extract to partial to all grain. I'd consider myself a middle/intermediate - not exactly a pro with the all grain yet but i'm working on it!
HOWEVER, a year or so ago I made a run at doing my first Mead. Using the Papazian Prickly Pear Cactus Mead recipe, I figured that such a well-published and praised starting point would minimize any beginner screw-ups. Everything was just fine until this past weekend. I monitored the mead carefully over the first few months - until noticeable fermentation subsided. After 6-7 months, I still had some haze in the carboy (5 gal batch) so I figured I'd give it a few more months before bottling and aging. I did not look at it again for 4 months.
This weekend, I dig past the other beers cooking to give the Mead a peak. nice and clear, beautiful golden/amber color with a noticeable hint of the reds from the cactus fruit. Perfect, I thought. I will bottle next week!
THEN, I noticed that ALL of the water had evaporated from the fermentation lock. When did this happen? I don't know.....it could have been months ago...I never really checked it!!!!! I spent the rest of the day agonizing over whether this stupid error had compomised what would be a few YEARS of waiting for the final product.
Do you folks think that contamination is likely, or iminent? As said, the mead was clear, there is no sign of physical contamination. I am going to get a taste sample tonight, as I did not have time to yesterday, but I am green when it come to Mead to I'm not even sire I could spot any flavor issues that could have been caused by contamination/oxidation. I am crossing my fingers that the alcohol content made the MEad reistent to contamination.....I will crunch a % tonight with the sample.
Overall, I am just so frustrated to have made such a dumb mistake...it is something that NEVER occured to me - I've never done any long-term fermantation. Any input would be invaluabvle!!!!! Thanks.....and peace to all.
I've been homebrewing for years, extract to partial to all grain. I'd consider myself a middle/intermediate - not exactly a pro with the all grain yet but i'm working on it!
HOWEVER, a year or so ago I made a run at doing my first Mead. Using the Papazian Prickly Pear Cactus Mead recipe, I figured that such a well-published and praised starting point would minimize any beginner screw-ups. Everything was just fine until this past weekend. I monitored the mead carefully over the first few months - until noticeable fermentation subsided. After 6-7 months, I still had some haze in the carboy (5 gal batch) so I figured I'd give it a few more months before bottling and aging. I did not look at it again for 4 months.
This weekend, I dig past the other beers cooking to give the Mead a peak. nice and clear, beautiful golden/amber color with a noticeable hint of the reds from the cactus fruit. Perfect, I thought. I will bottle next week!
THEN, I noticed that ALL of the water had evaporated from the fermentation lock. When did this happen? I don't know.....it could have been months ago...I never really checked it!!!!! I spent the rest of the day agonizing over whether this stupid error had compomised what would be a few YEARS of waiting for the final product.
Do you folks think that contamination is likely, or iminent? As said, the mead was clear, there is no sign of physical contamination. I am going to get a taste sample tonight, as I did not have time to yesterday, but I am green when it come to Mead to I'm not even sire I could spot any flavor issues that could have been caused by contamination/oxidation. I am crossing my fingers that the alcohol content made the MEad reistent to contamination.....I will crunch a % tonight with the sample.
Overall, I am just so frustrated to have made such a dumb mistake...it is something that NEVER occured to me - I've never done any long-term fermantation. Any input would be invaluabvle!!!!! Thanks.....and peace to all.