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Old 10-31-2011, 05:23 PM   #1
manhattanksbrewer
 
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This is my first attempt at meade and none of my beer has ever been infected and ive never seen anything like this Help
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Old 10-31-2011, 05:29 PM   #2
kc_in_wv
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What kind of honey did you use? How long has it been fermenting?
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Old 10-31-2011, 05:46 PM   #3
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Looks fine to me. My first few batches showed nothing on top using D47, but my last few, using 1116 have all looked like that with large yeast bubbles and some scum on top.

 
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Old 10-31-2011, 06:02 PM   #4
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its a Midwest kit with Minnesota Clover honey and Ive had it fermenting since Easter transferred it from primary to secondary waited 3 months then transferred it into this carboy!!!
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Old 10-31-2011, 08:57 PM   #5
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Also it has a more alcohol / vinegar taste than a sweet taste does it need more time or what
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Old 10-31-2011, 09:17 PM   #6
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A few of my meads have done this too, it also seems to depend on the honey used. As for the alcohol/vinegar taste, are you associating these together or does it actually taste sour and vinegar like. Alcohol and vinegar to two very different flavors to me. If it does taste more vinegar like, Jack Keller has some things that could be tried to stop any vinegar production. I'll try and find that link here shortly, Juggling brew and work right now... blasted jobs... ;-)
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Old 10-31-2011, 10:31 PM   #7
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thanks
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Old 10-31-2011, 10:34 PM   #8
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It doesn't look right to me. You didn't have any headspace in the carboy did you? It looks like it may have had some headspace in it and something took hold.
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Old 10-31-2011, 10:58 PM   #9
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I did have some space in carboy but i was hoping the co2 i put in head space would keep it safe
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Old 10-31-2011, 11:48 PM   #10
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OK, so let's have some details here. Can you provide the full recipe? Did you use any nutrient? Did it ferment all the way out and then throw this surface film? And what yeast did you use? That could be 1118 going all gonzo and making a really dry 19% monster. It doesn't look like mold or a pellicle. If you didn't nutrify, gave it plenty of sugar, and used a high ETOH tolerance yeast, you may just be seeing its classic long, drawn out fermentation with plenty of cranky higher alcohols and phenolic character. It may end up aging out. Help us out with some info here.
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