- Joined
- Feb 28, 2020
- Messages
- 26
- Reaction score
- 10
The most recent two batches of BOMM mead I have made have come out slightly sour. I think I got a fruit fly infection when my airlock ran dry way late into my second-to-last batch and a couple fruit flies or similarly sized gnat like insects got into my fermenter. Either that or the previous BOMM blackberry melomel had badness in the frozen berries that I added post fermentation. Reusing the fermenter for the next batch (washing and sanitizing it between) and that next batch came out with a sour tang as well. It wasn't super sour and actually wasn't bad, but not what I am looking for.
Anyway, I am scrapping that fermenter, any plastic and rubber components, thoroughly cleaning and sanitizing my keg, replacing my tap lines, etc. I have some Fermaid O and Fermaid K that I *think* should be fine, but I am being paranoid. Can I spread out my Fermaid on a cookie sheet in the oven and sterilize it and repackage it in a new container to eliminate the risk that infection contacted the nutrients?
Anyway, I am scrapping that fermenter, any plastic and rubber components, thoroughly cleaning and sanitizing my keg, replacing my tap lines, etc. I have some Fermaid O and Fermaid K that I *think* should be fine, but I am being paranoid. Can I spread out my Fermaid on a cookie sheet in the oven and sterilize it and repackage it in a new container to eliminate the risk that infection contacted the nutrients?
