Tainted?

[meader_maid]

So, I have only been making mead for a little while, this is my second batch ever. After transferring to a secondary vessel I noticed this substance. My first and gut instinct is to say this batch is tainted and to pitch, but I wanted to put it out there for people to weigh in as to avoid pre-maturely getting rid of the batch if the answer is unexpected. So, I put this out to you, hopefully receiving educational and informative replies, but I do accept the snark, as this is the way for people, but can anyone tell me what this is? How good or bad is this? Should I get rid of? Any insight is appreciated. Thank you for taking time to review and answer

 

[fluketamer]

welcome to hbt,

that doesnt look right.

but the consensus will be to taste it and see.

 

[seatazzz]

Photo is a bit fuzzy, but that just looks like a big clump of yeast to me. It can do funny things like that, especially in mead which has a pretty high alcohol content, meaning the specific gravity might be close to or lower than 1.000, allowing things that don't usually float to well, float. What was your recipe, and the yeast used? If you have an airlock on it, is it still bubbling? Also, hard to tell from your photo, but does the surface look like it has a skin? As others have said above, might be worth it to wait a bit, taste it, and see if it's good. Mead is pretty hard to screw up, barring lack of good sanitation practices.

 

[Snuffy]

I think you're supposed to take the comb out before adding the honey.
(Now your snark quota has been met.)

Looks like a yeast raft to me.

 

[meader_maid]

Based on replies, I'm going to keep it going. Thank you all who replied, I am so glad I asked - I was about to pour away this batch pre-maturely. I'll let you all know how the mead finishes.

 

[Duck&BarrelBrewing]

Yeah I would agree it is yeast clump or maybe, depending on your recipe, if you added fruit that has natural pectin in it like berries for instance it could be a clump of pectin as well. I always use pectic enzyme when brewing meads with those berries in them to help break it down.

Just a thought.