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Old 02-16-2013, 04:11 PM   #1
dabrews22
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Feb 2013
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I'm making some gallon batches of mead, one being an orange cinnamon. I put fresh oranges in it and the pulp and everything started to rise all the way up into the airlock. I took the airlock off real fast poured some out and put a fresh sanitized airlock back on. I'm two days into fermentation, bubbling hard. Is taking my airlock off going to cause problems and the pulp is sticking to the sides of the jar. Are those little orange chunks going to grow bacteria

 
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Old 02-16-2013, 04:15 PM   #2
liquiditynerd
 
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Nope your good. When it slows down try to swirl it a little to get the pulp back in. Citrus fruit really gets them excited eh? I had to scrape grapefruit off the ceiling once. Ok twice. After the blueberry incident I just put a wet cloth over it for the first day or two.
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Old 02-16-2013, 11:23 PM   #3
Photobond
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Liquid is right about citrus!! Also, anytime you add a dry ingredient, try to mix it into an ounce or two of water. From cinn to yeast nutrient, you will create nucleation sites for bubbling when you add it in. And no, don't fret the chunky stuff, just swirl it back in like he suggested. Good Luck!

 
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Old 02-17-2013, 02:42 AM   #4
dabrews22
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Feb 2013
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Cool, makes me feel better, I did mix my dry yeast with 50 ml of water before hand. And a nutrient to help it through. It's smelling a lil skunky/rottenish. I think it's not a bad sign, especially only after less than 72 hrs. Fermenting fruit should smell a lil skunk y right?

 
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Old 02-17-2013, 02:57 AM   #5
Inner10
 
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Quote:
Originally Posted by dabrews22 View Post
Cool, makes me feel better, I did mix my dry yeast with 50 ml of water before hand. And a nutrient to help it through. It's smelling a lil skunky/rottenish. I think it's not a bad sign, especially only after less than 72 hrs. Fermenting fruit should smell a lil skunk y right?
Ya know I can't explain the science behind it but I've had some wines that smelled like heaven the entire time and others that go through a really funky stage. Don't sweat it yet.

I always start my wines with a cloth over them for the first few days.
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