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Old 10-27-2012, 03:02 AM   #1
wretchedgirl
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Nov 2011
Auckland, NZ
Posts: 17
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Hello guys,

I used 6kgs of unfiltered, straight from the hive, local honey. I used New Zealand spring water. And lalvin d47yeast.

Together it made up 19ls. I only had a 23l carboy, so I risked the headspace.

It has been in secondary with no problems since June this year. My country has been heading into summer over the past two months, so the mead has been bubbling every 5-10mins or so. I was told this was normal.

Last week, I hosted a party and had to move the mead out of harms way to the other end of my living room, so it may have gotten a little shaken up.

Today I went to check on it, and discovered this: http://imgur.com/Xy6RF http://imgur.com/DJ9l0 http://imgur.com/gBSdc

I have been told this is a Brett infection.

The mead tastes fine, smells fine.

What do I do? I have been told to blitz the mead with potassium bimetasulphate or ksorbate.

How much will I need? How do I put it into the mead? What will happen? Will it affect the taste of my mead?

I plan on adding this stuff, racking off, putting in some bentonite to clear it and then bottle.

If it affects the taste, could I add some normal honey to each bottle to back sweeten the mead?

Sorry if this post is rather messy, I'm kind of panicking.

Cheers!



 
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Old 10-27-2012, 06:49 PM   #2
Native302
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Feb 2011
Milton, Delaware
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I have been trying that with no luck. How in the hell did that form? I've tried Brett c, Brett b, Brett l, sour cultures and still no pelicle


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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 10-28-2012, 11:28 AM   #3
wretchedgirl
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Nov 2011
Auckland, NZ
Posts: 17
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Native302
I have been trying that with no luck. How in the hell did that form? I've tried Brett c, Brett b, Brett l, sour cultures and still no pelicle
I actually don't have the foggiest idea how.

Have been told it might just be old yeast becoming active again, and that I should leave it and see. Others are insisting in Kmeta that bad boy straight away. Still undecided at the moment.

 
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Old 10-29-2012, 02:35 PM   #4
odinsgift
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Mar 2012
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Is there a lot of headspace?

 
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Old 08-15-2013, 04:38 PM   #5
sweetcell
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Jan 2012
Rockville, MD
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waking this zombie tread...

how did this mead turn out? where you able to confirm that it was a brett infection?


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What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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