Date: 1992-07-04 02:21:16 GMT
Sitting somewhere amongst my brewing supplies is a 5 gal carboy. Upon
further inspection one will find that it contains a full load of some
crystal clear mead (yummy!). A little research will show that it was
actually brewed about 2 years ago, and after a couple weeks of primary
fermentation, the mead was racked to the secondary where it still sits
today. But this is not a history lesson...
Here's the problem - due to a combination of the bottling blues and
negligence, this batch has been left sitting for these past 2 years,
and on more than one occassion, I had noted that the water level inside
the airlock had run critically low - as in empty! Of course I immediately
refilled it and followed with a quick ritual anti-infectionary dance/chant
session and prayed for the best. Alas, I have asked too much of the gods...
floating obnoxiously on the surface of my unfortunate mead is a layer of
(for lack of a more poetic term) SCUM. A quick nasal scan shows that nothing
smells afoul however. Since this mead was made with 7.5 lbs of honey for a
five gallon batch, and was "safely" fermented in the primary at least, with
champagne yeast, I'm assuming that there is a healthy dose of alcohol present
to protect it. I also know from experience, that two years in the life of
mead is equivalent to the adolescent stage, so its nowhere near its expiration
What I'm looking for are possible suggestions as to what that SCUM is, and
any ideas on how to go about bottling this. It appears that whatever is
currently living off my mead can only due so at the surface, so I've had
thoughts of ever so gently siphoning the mead from the bottom, and at first
sign of SCUM in the proximity of the siphon head, shutting it down and
using the remains to appease the great spirit of the garbage disposal.
Thanks in advance for any suggestions.
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