My first mead... Problems... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > My first mead... Problems...

Reply
 
Thread Tools
Old 08-13-2011, 05:27 PM   #1
Perd
Recipes 
 
Aug 2011
Elburn, Illinois
Posts: 11


So, I went out bought a carboy and airlock and some sweet mead yeast basically made malkores ancient orange mead but with plums and prunes, the guy at the brew store told me to use the whole packet for three gallons.

So I did, now here's my issue, I made it left three inches from the top and everything was sterilized. After storage last night I get off work and apparently it overflowed, there's a strong yeast smell and the top of the carboy and the airlock is full of foam and brown goo and it looks like it might of splashed around it, now it's just gently bubbling should I leave it? Or pour some out and clean the airlock?

Why did this happen? too much yeast honey or perhaps because the prunes are so sugary? Or maybe not enough space in the carboy?

Thanks so much!

 
Reply With Quote
Old 08-13-2011, 05:43 PM   #2
roadymi
Recipes 
 
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts


Sounds like normal krausen formation. U needed more headspace. Clean up your mess, resanitize the airlock and you should be good to go.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
Reply With Quote
Old 08-13-2011, 05:52 PM   #3
ExoticMeadMaker
Recipes 
 
Apr 2011
Plano, TX
Posts: 131
Liked 5 Times on 4 Posts


first off welcome to the hobby/obsession and forum. What just happened to you is all too common and everything will be OK.
this was caused by not enough space in your carboy. most of us use ferment buckets 1.5-2x larger then our brew just for this problem. If possible run out and get one, sterilize and rack over to it, or split into 2 carboys. in a couple weeks when activity has slowed transfer back to a single clean carboy.
__________________
does anyone else find themselves sitting, starring at their mead in process?

 
Reply With Quote
Old 08-13-2011, 06:15 PM   #4
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,708
Liked 13 Times on 13 Posts


Quote:
Originally Posted by roadymi View Post
Sounds like normal krausen formation. U needed more headspace. Clean up your mess, resanitize the airlock and you should be good to go.
Good advice. It's over now, so clean up and leave it. It needed more headspace. It made itself more headspace.
__________________
Carport Brewery, Lilburn GA

Any advise offered after 10:00p.m. should be regarded as questionable
I can't brew until something is empty

 
Reply With Quote
Old 08-13-2011, 06:24 PM   #5
Perd
Recipes 
 
Aug 2011
Elburn, Illinois
Posts: 11

Awesome, thanks guys!

 
Reply With Quote
Old 08-14-2011, 12:34 AM   #6
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


Well if you took a gravity reading at the start i.e. before pitching the yeast, then you'll know roughly where the 1/3rd sugar break is.

You wouldn't be diverting from the recipe too far, if you aerate it by stirring gently for 5 to 10 minutes at least once daily, until it hits the 1/3rd break.

At that point, it should be fine to top it back up to the bottom of the neck of the carboy and let it finish......

regards

fatbloke

p.s. and the stirring does have to be gentle, at least to start with, because otherwise, if there's lots of CO2 to get out, it can erupt in the same way...
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 08-15-2011, 10:23 PM   #7
Perd
Recipes 
 
Aug 2011
Elburn, Illinois
Posts: 11

I'm letting it bubble bubble bubble down there, and I think it's going well, my only concern is the brown stuff that's caked around the top, could I use it to make a cider?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 42 07-08-2016 04:54 AM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 39 03-24-2016 09:58 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 65 09-06-2015 08:47 PM
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 05:00 PM
First mead fermentation problems Slam Mead Forum 2 04-14-2007 11:51 PM


Forum Jump