Possible Oxydation?

[NewerBrewer87]

Hey guys,

I'm fairly new to mead-making, but I understand the basics. I wanted to back sweeten my blueberry melomel after a month or so of sitting in secondary, so I added 3 lb. of Clover Honey to my 5 gallon batch. After using the mixer bar that attaches to a power drill, I stirred the mead (quite vigorously I might add) in order to incorporate the honey sufficiently.

The problem is, there is now a layer of foam sitting on the top of the mead. I'm afraid I might have ruined it.

HELP!!!

Any information would be fantastic.

 

[NewerBrewer87]

I did add potassium sorb and Campden tablets before back sweetening... should I still be worried?

 

[fatbloke]

No, because it sounds like all you've done is a basic degassing.......

Blueberry as in fruit rather than blueberry honey I presume......

if I'm presuming correctly then the fruit will have dropped a fair bit of pigment, tannins etc, which is likely why the bubbles might be hanging on.....