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Mead is fermenting in secondary after resting for 3 months

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Roger66

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Hello, A few months ago i made a basic spiced mead. Fermentation stopped months ago and it’s been aging off the lees in a carboy since then. Recently it’s started bubbling and I noticed a small amount of scum on top. It smells fine. Is my mead in trouble?
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RPh_Guy

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I agree it looks like possible fermentation. This could mean that a wild culture is active. However that wouldn't mean it's "in trouble".

There's definitely too much headspace.

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That much headspace, and the subsequent oxygen access may have allowed a contaminant to take off. To me it looks like you are starting a pellicle.
 

Redeemer

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Has your ambient temp changed? If it heats up, and there is still fermentable sugar present, the yeast can wake up. It has happened to me before. Also, I have noticed with mead, the scum sometimes but it is possibly residual beeswax. I would be worried seeing that in a wine but not so much a mead, unless it is very low ABV.

What other information can you give us?
 
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Roger66

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Thanks for the responses. The ambient temp definitely went up right around the time it started fermentation again. No change ( no growth) to the scum on top. No off flavors. Anything else you would do here? Fill the head space and continue aging is the plan for now
 
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