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Cherry mead infected?(updated)

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R

ryanshanaman

Worker Bee
Registered Member
Jan 19, 2014
68
0
6
Ok, I've posted about this before but have a gravity reading now
3 gallons total
3 gallons worth of cherries (forget the weight) juiced in primary
10 lbs honey
118 yeast
1.5 months old
Original grav-1.141
Current grav-1.030
It tastes pretty good, still sweet, but there's pretty obvious stuff forming on the top. Should I be worried? Or do anything? Here are the pics
http://imgur.com/k8naWc7
http://imgur.com/3I5nN7J
 
Is the SG stable?

If it's fermented as much as you think it will, go ahead and stabilize it if you're concerned... it looks similar to stuff that formed on my hard cider two years ago, I just sulphited it twice (didn't want to sorbate it because it was going to be primed and bottle carbonated) and it was fine.
 
I do not believe it's stable yet, but i guess once it is and clear I can bottle it. Just don't want to wait too long, or not long enough. Do you think it will form mold if I wait too long?
 
I would let the fermentation finish if it hasn't, and then hit it with the stabilization chemicals just to be safe. If the SG's about the same next week, I'd recommend at least hitting it with sulphites. If it's the same stuff I had on my cider, it won't ruin your mead but it doesn't look too pretty in the bottle.
 
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