Ed_Savage
Well-Known Member
Ok so I made a batch of Mead on Haloween 05'
I used 1 gallon blackberry honey
1 tsp Nutrient
1 tsp Energiser
a couple of packets of Lavlin 71b-1122 yeast
and I shot pure O2 into it for 15 mins.
My concerns.........
I HAVE COMPLETELY FORGOTTEN ABOUT THIS BATCH IN MY SPARE BEDROOM CLOSET.
It has stayed in the primary carboy, I never racked it to a secondary. Did I ruin my mead by not transfering it to secondary?
I moved residences twice in 06' once in March 06' and one in July 06', both transports were in the back of my truck on the freeway with the rest of my household goods. It got shaken up both times really good during transport. Although the airlock has always been full of vodka, and it has never been exposed to air.
I never added an acid bled for flavoring.
I also have a ring of yeast around the top layer of the carboy. Like the bottle rings that homebrew beer gets when there may be an infection present.
I guess the test will be to try a sample, but I want some input of what I should do before I crack the cork on my carboy.
I have never made mead before.
So my plan is to put frozen fruit in the secondary (a berry of some sort) if it tastes ok and isn't vinegar by now. What sort of additives should I add at this point.
How long should it be stored with the fruit, and when should I rack again? How long should I age the third fermentation?
Any advice would be helpful.
I used 1 gallon blackberry honey
1 tsp Nutrient
1 tsp Energiser
a couple of packets of Lavlin 71b-1122 yeast
and I shot pure O2 into it for 15 mins.
My concerns.........
I HAVE COMPLETELY FORGOTTEN ABOUT THIS BATCH IN MY SPARE BEDROOM CLOSET.
It has stayed in the primary carboy, I never racked it to a secondary. Did I ruin my mead by not transfering it to secondary?
I moved residences twice in 06' once in March 06' and one in July 06', both transports were in the back of my truck on the freeway with the rest of my household goods. It got shaken up both times really good during transport. Although the airlock has always been full of vodka, and it has never been exposed to air.
I never added an acid bled for flavoring.
I also have a ring of yeast around the top layer of the carboy. Like the bottle rings that homebrew beer gets when there may be an infection present.
I guess the test will be to try a sample, but I want some input of what I should do before I crack the cork on my carboy.
I have never made mead before.
So my plan is to put frozen fruit in the secondary (a berry of some sort) if it tastes ok and isn't vinegar by now. What sort of additives should I add at this point.
How long should it be stored with the fruit, and when should I rack again? How long should I age the third fermentation?
Any advice would be helpful.