Possible contamination or just the usual?

[DrVertebrae]

I'm not sure if the pic above is actually above as I write this but these are my four working meads. They are all in secondary fermentation containers.

The one on the left is a pineapple/mango melomel. Nice and clear. Started on 3/12/12.

The second from the left is the original JAOM. I am concerned about this one as I was not familiar with the extent of oxidation when not topped off. The air lock is in place but the cap popped of so I put the foil on. It was started on 2/2/12. I am hoping it is covered in CO2 as it started bubbling again when it was racked. I need to top it off with something. Suggestions?

Third from the left is a backberry/blueberry melomel started on 2/7/12. Nice and clear also. Topped off at good volume. Nice smell. Hot with alcohol though. Used the Redstar Cote des Blancs yeast. Will need a long aging period.

The forth is the one I am most concerned about as it has a film on the top. It is, however, a huckleberry traditional started on 2/28/12. It was not boiled but was brought to 180F for about 15min prior to cooling and pitching. I did add about 15 or 20 raisins for nutrient. The yeast is the Lalvin EC-1118. If its not contaminated it is going to be very alcoholic as well. Should I continue to worry about this one? Of course I'll take it to the nth degree with aging and what-not.

As I have come to know that I like the sweet meads, I'll stabilize with Campden? and back sweeten with honey.

Of course this is all theoretical at this point.

Pointers are welcome.

 

[louie0202]

I would sanitize some marbles and throw them in there.

 

[DrVertebrae]

I hadn't thought about that, thanks. I've heard of others topping off with a sweet white wine or another mead of similar nature to the one being topped off also.

On a different note, this is the first time I have posted a picture. Its doesn't appear if I am not logged on. Is this normal? Not that I need to see it but I'm wondering if I up loaded it properly.

Thanks for the suggestion.

 

[dennisjonesjr]

I top off with water. If you are worried about diluting it then start with a little more honey then you would normally 3.5 lbs instead of 3 so when it finishes it should be about right

Need a closer pic of them film you are talking about. When I use raisins I usually get a lot of yeast that will sit on top of them raisins which is nothing to worry about. Also, did you remove the bees wax that floated to the top of the mead when you pasteurized it? if you didn't then that could be the film you are seeing. It will probably settle out our get left in the container when you rack. Smell your air lock, if there are no odd smells you should be ok

 

[wolfstar]

I get a film on my meads when I use raw honey.

Though it is perhaps more pronounced as I fill my 1G carboy to within 1.5 inches of the top...

Beeswax, body parts (of bees), particulates from the honeycomb, pollen...etc. No problems yet..

 

[completelyuncorked]

campden tablets will not stop your yeast when you backsweeten with your honey, you need to add a sorbate or you may blow some corks or blow up bottles. campden tablets only slow the yeast down temporarily, they dont kill yeast.

 

[DrVertebrae]

OK, lets see.

Thanks for the reminder on the sorbate.

No, I didn't take anything off the honey when it was heated. There really wasn't anything to remove since I kept it well stirred.

I'm betting you're right about the film too.

And since these are not going to be bottled anytime soon, I'll mix up and pasteurze a honey/water mix and top off with that. If there is more fermentation it won't blow anything and after a couple more rackings, hit it with the sorbate and bottle if the sweetness is ok.