Hey there, I’ve started two batches of mead in June and everything was fine until I back sweetened them on last Saturday. I’m guessing they might be infected.
I was using the M05 yeast and the primary fermentation took about 2 weeks. I then re-racked it in July and back sweetened the batches on last Saturday. The mead were quite clear and there were no signs of infection until I checked them again this morning.
Unfortunately, I did not have a gravity reading because I was trying to keep the tools that I was using to the minimum. All of my tools and equipments were sterilised with both Stellar San phosphoric acid and 70% ethanol.
Should I just dump it or is it worth keeping the batch?
I was using the M05 yeast and the primary fermentation took about 2 weeks. I then re-racked it in July and back sweetened the batches on last Saturday. The mead were quite clear and there were no signs of infection until I checked them again this morning.
Unfortunately, I did not have a gravity reading because I was trying to keep the tools that I was using to the minimum. All of my tools and equipments were sterilised with both Stellar San phosphoric acid and 70% ethanol.
Should I just dump it or is it worth keeping the batch?