Last year we had a blood orange mead that got stuck [too much acid for the yeast from the insane amount of oranges i squeezed into the must] and I kept it in the carboy for about 9 months, even once it was obvious it was dead [but the flavor was such that everyone with a sweet tooth loved it and so we did not re-start it, and just bottle it as a dessert mead and give it to various folks as gifts
]. Anyway before bottling I noticed there was some white crust/scum/whatever in the top of this, and if I shook it up it 'broke' apart. There was only a bit and so I didnt worry about it and went on with life.
This year three of our batches have this stuff, more than the blood orange.
The one that has the most is actually a wine with no honey in it.
Should I be worried about this?
Anyone else run across this?
If they were not in carboys I'd just skim it off, but I dunno if I rack it if it will just reform or somehow escape into the new carboy...bleh.