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Old 08-14-2009, 03:55 PM   #11
Aug 2009
West Michigan
Posts: 78

Originally Posted by Ethanol CH3CH2OH View Post
Umm... your assumptions are incorrect. It is in the primary.

I guess I will taste it this weekend. I was planning on drinking it
You typically want to rack into a secondary 2 weeks to 2 months after pitching. Yeast die and form lees, and you need to get the must off the lees or it will produce bad flavors. If it spent its entire life in the primary, at the very least it will not taste as good as it could have.

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Old 08-14-2009, 09:42 PM   #12
Feb 2009
Evergreen, Colorado
Posts: 215
Liked 5 Times on 5 Posts

Well, that's not necessarily always true. In fact some yeast strains will impart desirable flavor and aroma characteristics when allowed to autolyze. The traditional barrel technique for getting the most benefit from autolyzing yeast is called "batonnage," and it involves periodically stirring up the lees layer back into suspension in the must.

But, this isn't something that a relatively inexperienced meadmaker should try right off the bat, since too much lees exposure, or too much stirring, can do bad, rather than good, things to your mead.

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Old 11-01-2016, 08:13 PM   #13
Sep 2016
Yukon, Oklahoma
Posts: 7
Liked 1 Times on 1 Posts

Had this mead for three months now. It was just honey mead but the fermentation started to die off so I decided to add some peaches one to add flavor and two to add more natural sugars and restart fermentation. That part worked a week after fermentation and cold shock I racked it in to this plastic jug( only thing I had available) now a little over two months later it has this nasty film on it. The film showed up pretty much over night. It also has a sour smell. The stuff on the green spoon is some of the white film i scouted out for better inspection.
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