Hello all,
I posted a similar question in a different area before I realized I might have posted in the wrong place, so my apologies.
I currently have 2 batches (1 gallon each) of JAOM that I made at the same time, following the traditional recipe. 3.5 pounds of honey, 1 orange, 25 raisins , Fleishers bread yeast, 1 cinnamon stick and a couple cloves. For the second batch, I replaced the whole orange with a little less than half a pineapple.
After a couple of months both batches cleared. I pulled a sample from each using a turkey baster to taste test, and loved the results. I decided to bottle the next day after I picked up some more sanitizer. When I came back, both bottles where now cloudy the following day. In a slight panic, I thought I might have observed some slight bubbling, so I added a touch of nutrient and swirled both. Now it has been about 3 days, and both are slightly clearer, but no where near as clear as before.
I am concerned that I might have had a contaminated turkey baster and the batches got infected. As of now, they don't smell bad or "vinegary". Would it be a good idea to rack to another bottle and then add campden to be safe, or should I give it more time. I have only made 3 batches before this, and the other batches all stayed clear unless I seriously disturbed the container.
Any advice would be greatly appreciated.
I posted a similar question in a different area before I realized I might have posted in the wrong place, so my apologies.
I currently have 2 batches (1 gallon each) of JAOM that I made at the same time, following the traditional recipe. 3.5 pounds of honey, 1 orange, 25 raisins , Fleishers bread yeast, 1 cinnamon stick and a couple cloves. For the second batch, I replaced the whole orange with a little less than half a pineapple.
After a couple of months both batches cleared. I pulled a sample from each using a turkey baster to taste test, and loved the results. I decided to bottle the next day after I picked up some more sanitizer. When I came back, both bottles where now cloudy the following day. In a slight panic, I thought I might have observed some slight bubbling, so I added a touch of nutrient and swirled both. Now it has been about 3 days, and both are slightly clearer, but no where near as clear as before.
I am concerned that I might have had a contaminated turkey baster and the batches got infected. As of now, they don't smell bad or "vinegary". Would it be a good idea to rack to another bottle and then add campden to be safe, or should I give it more time. I have only made 3 batches before this, and the other batches all stayed clear unless I seriously disturbed the container.
Any advice would be greatly appreciated.
