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Old 05-17-2013, 03:52 PM   #1
Bluespark
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I made a tropical melomel. At 7 days I transferred it to a carboy off the fruit. There was an extra litre of mead that I put in a swing top bottle and stuck in the fridge for topping up when I racked.

At the point I racked it the fermentation had slowed right down. I carefully checked the swing top in the fridge(popping the top to let off excess co2) for the 4 days after putting it there, to make sure the yeast had 'gone to sleep' in the cold fridge. I figured it should be good after that, so I left it in there for a couple weeks(near freezing). Yesterday I racked the gallon off the sediment and went to top it up with the swing top. I'm actually shocked the bottle didn't explode in the fridge. I popped the top and promptly had mead EVERY WHERE. The whole kitchen, tables, counters, cupboard, garbage can, EVERYTHING, was coated. It smelled great, but what a mess!

I have never seen a more carbonated bottle of anything. It wasn't far off the results from putting a few mentos in a bottle of coke.

Lesson learned: never trust yeast not to work in the fridge!

 
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Old 05-17-2013, 03:55 PM   #2
MarshmallowBlue
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Once they get going, they are pretty hard to stop until they say so. There was probably a lot of active fermentation still going on especially if you didn't use any nutrients. (doesnt say if you did or didn't but there you have it).
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Old 05-17-2013, 07:51 PM   #3
nitack
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What strain of yeast? I'd like to know which ones may need close watching even in the fridge.

 
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Old 05-17-2013, 11:05 PM   #4
SouthernGorilla
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Quote:
Originally Posted by nitack View Post
What strain of yeast? I'd like to know which ones may need close watching even in the fridge.
x2

I'm preparing to experiment with a lagered mead and would love to know what yeast is active at that temperature.
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Old 05-18-2013, 07:24 PM   #6
Bluespark
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Lalvin ec1122

 
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Old 05-19-2013, 01:45 AM   #7
Arpolis
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Ha, 71b was that active cold? I would have thought 1118 or 1116 was what you used but it is fun to see 71b fermented that well. I like that yeast and use it a lot. I may need to have a few fridge experiments.
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Old 05-19-2013, 11:24 AM   #8
nitack
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Quote:
Originally Posted by Arpolis
Ha, 71b was that active cold? I would have thought 1118 or 1116 was what you used but it is fun to see 71b fermented that well. I like that yeast and use it a lot. I may need to have a few fridge experiments.
Brings up an interesting line of inquiry. Would a cold fermented mead have different characteristics. We know that too high of a temp can have an effect.

 
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Old 05-19-2013, 01:46 PM   #9
SouthernGorilla
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Quote:
Originally Posted by nitack View Post
Brings up an interesting line of inquiry. Would a cold fermented mead have different characteristics. We know that too high of a temp can have an effect.
Hopefully we'll have an answer to that question soon.
http://www.homebrewtalk.com/f30/lage...riment-409773/
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