Toggle sidebar

Black bottom under the yeast cake questions?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,620
309
83
Denver
I have been step feeding (honey) to a couple of one gallon batches. I starteds having a little darkness on the very bottom that I could see through the glass. In one day it might have doubled the amount of black so I racked it off into fresh glass. I'm thinking that was the dead yeast and it got to the point where they really started dying off in mass as the alcohol level went above thier tolerances. Is that the case???

Thanks
 
Probably not, but it's nothing to worry about. The black or dark layer you are seeing is likely different things precipitating out of the honey as well as dead yeast. The yeast cake on the bottom can be anything from a light beige to a nasty looking dark residue. 99% of the time it means nothing and regardless, racking off the lees isn't going to fix it if it does indicate a problem. Which it doesn't. Relax and have some homebrew. :)
 
I have had a few ferments that have had some of the most foul looking lees I have seen to date, and I've made about 10 experimental, 5 one gallon, and 5 five gallon batches of mead and cider in the 1 year I have been mazing. Yet another reason to call them "gross lees" I guess.

What was your recipe?? Did you make a traditional, a melomel, metheglin??

Sometimes my lees have changed colors as the ferment has progressed to give me a rainbow of UGH! colored layers.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom