So I brew with 2 tenants in mind:
1) Mead is honey, honey is a natural growth inhibitor
2) People were doing this sh*t thousands of years before star-san
So far so good - never had a problem. Till now.
I just racked a traditional mead (honey, water, muntons yeast ('tis what I had)) and found it to be wicked dry... So, I added a couple blobs of honey after pasteurizing it in a liter of water.
Today -- 2 weeks later -- I'm reading the paper and smelling sourdough (which I have, but keep in the fridge)... Damn.
Sure enough, a small colony of yeast is chilling on the surface kicking up a stink. The goods still taste fine (though still too dry).
Question:
A) Rack the middle out and hope for the best
B) Leave it and hope for the best
C) Skim it off (make pancakes with it) and hope for the best
and supplemental:
Anyone have a strong argument against adding honey in mid-ferment? It kicks the activity up again... is this bad? Is it best to wait till the end, smack the yeast down, then sweeten to taste?
Cheers!
1) Mead is honey, honey is a natural growth inhibitor
2) People were doing this sh*t thousands of years before star-san
So far so good - never had a problem. Till now.
I just racked a traditional mead (honey, water, muntons yeast ('tis what I had)) and found it to be wicked dry... So, I added a couple blobs of honey after pasteurizing it in a liter of water.
Today -- 2 weeks later -- I'm reading the paper and smelling sourdough (which I have, but keep in the fridge)... Damn.
Sure enough, a small colony of yeast is chilling on the surface kicking up a stink. The goods still taste fine (though still too dry).
Question:
A) Rack the middle out and hope for the best
B) Leave it and hope for the best
C) Skim it off (make pancakes with it) and hope for the best
and supplemental:
Anyone have a strong argument against adding honey in mid-ferment? It kicks the activity up again... is this bad? Is it best to wait till the end, smack the yeast down, then sweeten to taste?
Cheers!