I let my Traditional Mead ferment for 10 months. Only used honey, water and yeast, gypsum, acid blend, yeast extract and Irish Moss powder. I then bottled in wine bottles and corked it.
I make beer so I am pretty clean... I never had an infection that I know of....
I looked at my bottles lately sitting at room temperature.... and there's a lot of stuff inside all of them.... Like white/clear stuff .... that float around if you move the bottle!
Is this a contamination? Should I drink it? What should I do?
I drank a bottle a few months ago and it tasted pretty good. A few months ago before I drank it, I put the bottle in the refrigerator and after a few days I saw stuff in it... but I thought it might be chilled haze... But I really didn't take a good look at it before I put it in the refrigerator.... I assumed the refrigerator caused the chilled haze... and maybe it did at the time...
Could this be chilled haze? I don't remember it there when I first bottled... same temperature (room) now as before.
Could it be from the corks? I used wine corks (I boiled for 10 mins prior to use to sanitize). I heard white wines are usually not corked these days because it leaves a undesirable taste (unlike red wines). That's why many white wines use a metal screw on cap (not because the winery is cheap).
Could it be yeast? I racked to a bottle filler and I didn't pick up much yeast. And after you fill up a bottle you should have very little yeast because it settles to the bottom of the bottle filler.... Could it be the yeast autolyzing?
I made a prickly pear mead about the same time but there's nothing in those... I used pectine enzymes with the prickly pear mead though.
Is there a simple answer? I'm not a mead pro by any means... Here is a picture... it is hard to take one but here is the best I got...
Uploaded with ImageShack.us
I make beer so I am pretty clean... I never had an infection that I know of....
I looked at my bottles lately sitting at room temperature.... and there's a lot of stuff inside all of them.... Like white/clear stuff .... that float around if you move the bottle!
Is this a contamination? Should I drink it? What should I do?
I drank a bottle a few months ago and it tasted pretty good. A few months ago before I drank it, I put the bottle in the refrigerator and after a few days I saw stuff in it... but I thought it might be chilled haze... But I really didn't take a good look at it before I put it in the refrigerator.... I assumed the refrigerator caused the chilled haze... and maybe it did at the time...
Could this be chilled haze? I don't remember it there when I first bottled... same temperature (room) now as before.
Could it be from the corks? I used wine corks (I boiled for 10 mins prior to use to sanitize). I heard white wines are usually not corked these days because it leaves a undesirable taste (unlike red wines). That's why many white wines use a metal screw on cap (not because the winery is cheap).
Could it be yeast? I racked to a bottle filler and I didn't pick up much yeast. And after you fill up a bottle you should have very little yeast because it settles to the bottom of the bottle filler.... Could it be the yeast autolyzing?
I made a prickly pear mead about the same time but there's nothing in those... I used pectine enzymes with the prickly pear mead though.
Is there a simple answer? I'm not a mead pro by any means... Here is a picture... it is hard to take one but here is the best I got...
Uploaded with ImageShack.us
