Hi i'm new to mead making i already did 2 batches that didn't work due to my inexperience, so this third batch did look good i followed more tutorials and i think i did good but this time it grew a circle of mold on top, im not sure how this happened, maybe it's too hot in here, well i used 3.2L water to 1kg honey, boiled he honey and water together, took some of the moist not too hot to mix the yeast, then i left he yeast work for 15min and mixed in the moist, then i left it resting for 1h30 till i closed it with tape and the silicom hooses 1 connectes to a small bottle with salt and water mixture so the C02 can leave and another for tasting.
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RPh_Guy
Bringing Sour Back
Welcome to HBT.
Yep, I'd say that's mold. Bummer.
I strongly recommend a thermometer. Yeast should be rehydrated in about 10x its weight in tap water, between 90-105°F (33-40°C).
What yeast are you using? How old is it? How was it stored? Need to make sure it's alive.
I think you mean "must", not "moist"
Yep, I'd say that's mold. Bummer.
I strongly recommend a thermometer. Yeast should be rehydrated in about 10x its weight in tap water, between 90-105°F (33-40°C).
What yeast are you using? How old is it? How was it stored? Need to make sure it's alive.
I think you mean "must", not "moist"
That's really too bad. Heat is unlikely to be the whole problem. Extreme cold will also cause mold, as it will slow the yeast more than the mold. Did you follow one specific tutorial? It would be good if you could tell us what you did.
My thought is that if you heat the honey (and maybe the water) to 60°C, use decent sanitation, aerate at least once per day in the beginning, and if the yeast is used correctly (rehydrated properly and not under-pitched), an infection like that should not happen. Every fermentation contains some mold spores unless it's a closed system (professional). You don't need to eliminate it. We don't even try. But if you are mixing the water until the headspace is filled with CO2, the spores won't have a chance. I also wonder if the honey is contaminated. did you use the same honey in all three attempts? Even if it is contaminated, you can either pasteurize it or caramelize it.
Can you tell us how you sanitized, and more about your process?
My thought is that if you heat the honey (and maybe the water) to 60°C, use decent sanitation, aerate at least once per day in the beginning, and if the yeast is used correctly (rehydrated properly and not under-pitched), an infection like that should not happen. Every fermentation contains some mold spores unless it's a closed system (professional). You don't need to eliminate it. We don't even try. But if you are mixing the water until the headspace is filled with CO2, the spores won't have a chance. I also wonder if the honey is contaminated. did you use the same honey in all three attempts? Even if it is contaminated, you can either pasteurize it or caramelize it.
Can you tell us how you sanitized, and more about your process?
ShareBrewing
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What was the purpose of leaving the vessel open for 1.5 hours before pitching yeast? If it was to let the must cool down, that amount of time might not have been adequate, depending on the temp before the rest. Your must may have been too warm for the yeast you pitched but would’ve been perfect to be inoculated by mold. I would recommend getting a proper rubber stopper and airlock, along with a thermometer.
What kind of vessel are you fermenting in and how are you sanitizing it prior to using?
What kind of vessel are you fermenting in and how are you sanitizing it prior to using?
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