Possibly soured mead?

[willieboy59]

Good morning!

I made a batch of mead last year February, it had been my fourth batch so far so I felt real confident in its quality. After the fermentation process was complete, and we sampled it, we knew hit the lotto. We decided the best thing for it was to age it to make it that much better.

Fast forward to today, when we realized we had a gallon of mead that had been left untouched, we also realized that the airlock on top of the carboy has been without water for all this time. Is there anything we could do to potentially save the bottle? The mead is super clear, and it has a really nice smell, but we’re worried about possible bacteria or other dangers associated with this. Thanks in advance!

 

[DBhomebrew]

If it smells good, taste it. If it tastes good, bottle it.

 

[willieboy59]

If it smells good, taste it. If it tastes good, bottle it.

There isn’t any sort of danger of bacteria or anything like that that should be filtered?

 

[DBhomebrew]

Nothing that looks, smells, and tastes good.

Over a certain ABV, under a certain pH, the bad stuff won't grow.

 

[MightyMosin]

IIRC, above 6% and under 4.0 pH, Clostridium botulinum (botulism) will not grow... That's the nasty that I worry about.

In general, mead doesn't get into that potential bad territory