Mead left without lid--ruined or worth a try?

[Kgkrez]

I have a 5 gallon batch started 5/10 in a 6gal ale pail.

OG: 1.085
Fed at with Fermaid K and DAP at 24, 48, 72 hours, totaling 6.9g and 13.1g respectively. Must was 100 degrees Fahrenheit at yeast pitch.

Coming along nicely, last night was at 1.019 when I checked it. The surface of the mead was totally still and clean (no foam) at that time. Figured on racking to secondary in the morning.

....and I left the lid off overnight, for almost exactly 5.5 hours. This morning there was a thin layer of white foam on the top. Bubbler still activating. When replaced.

Think this could still be viable, or am I toast?

 

[Medsen Fey]

I do fully open fermentations most of the time and have no problems. Oxidation is a non-issue until after fermentation is totally complete, and even then, a few hours is no big deal.
I hope your fermentation temp isn't too high as that can cause some issues.
-Medsen

 

[Squatchy]

I, too, use open-top fermentation. As Madsen said, you're all good. And also, like he said. That's way too hot to make a good mead a lot of the time. You can l; ower the temps by feeding them less. I think you are overfeeding—especially the DAP. I don't even use any DAP. So you can feed more often—or less food. And it would be best if you put your vessel in a cool spot. What yeast did you use? What's your gravity now?
Why rack just now? Has it dropped out at least the coarse lees? What temp is it now?

 

[Kgkrez]

Thanks Medsen and Squatchy. I'm a beekeeper (30–40 hives) and queen breeder, not a mead maker--I'm trying to develop the craft to turn my hard-to-handle honey and wet cappings to good use.

Squatch, I listened to GotMead Live this morning for several hours on yeasts and yeast care. Thanks for that. I'm rapidly closing the gap on basics I never knew, including my mistake on my must's starting temp.

Basic line of thought at the time: the hot water I used to dissolve my crystalized honey already had the must at 100 F--why not simply pitch my yeast after hydrating and slurrying, and let the gradual cooling serve as a very gentle tempering process?

Several podcast eps. have me certain this is flawed/uninformed thinking, especially with the D47 yeast I picked for no particular reason. My current temperature is 68.5F.

I'd be grateful for an explanation of why a warm starting must, cooled gradually, is a bad thing. I'd also be grateful on any informed opinions if I should scratch it all and start over, given where I'm at.

 

[Squatchy]

Thanks Medsen and Squatchy. I'm a beekeeper (30–40 hives) and queen breeder, not a mead maker--I'm trying to develop the craft to turn my hard-to-handle honey and wet cappings to good use.

Squatch, I listened to GotMead Live this morning for several hours on yeasts and yeast care. Thanks for that. I'm rapidly closing the gap on basics I never knew, including my mistake on my must's starting temp.

Basic line of thought at the time: the hot water I used to dissolve my crystalized honey already had the must at 100 F--why not simply pitch my yeast after hydrating and slurrying, and let the gradual cooling serve as a very gentle tempering process?

Several podcast eps. have me certain this is flawed/uninformed thinking, especially with the D47 yeast I picked for no particular reason. My current temperature is 68.5F.

I'd be grateful for an explanation of why a warm starting must, cooled gradually, is a bad thing. I'd also be grateful on any informed opinions if I should scratch it all and start over, given where I'm at.

So that makes sense. I think that is fine. Unless it is D47. That strain gets really grumpy at 65F. And makes a ton of bad, off-flavors. You might do better to let it cool down before you pitch the D47. It's only D47 that needs special temp considerations.

 

[Kgkrez]

so if I can chill this to 60–64 degrees, that would be good?

 

[Squatchy]

so if I can chill this to 60–64 degrees, that would be good?

I don't know what yeast strain you used. However, the one yeast that is really grumpy about temps is D47. And those temps will be fine. So you are all good there. The last 1/3rd of fermentation will not usually cause you problems unless you have underfed. So depending on how far into things. That low may not be needed now.

You really need to start listening to the podcast. You will learn years worth of stuff in a mater of weeks. Start on 9/5/17

 

[Kgkrez]

I don't know what yeast strain you used. However, the one yeast that is really grumpy about temps is D47. And those temps will be fine. So you are all good there. The last 1/3rd of fermentation will not usually cause you problems unless you have underfed. So depending on how far into things. That low may not be needed now.

You really need to start listening to the podcast. You will learn years worth of stuff in a mater of weeks. Start on 9/5/17

I've been cruising through. Two thoughts: 1. Thanks so much for how much knowledge you've put into the podcast. 2. You get a B- for keeping people on task. A+ for effort.

 

[Squatchy]

I've been cruising through. Two thoughts: 1. Thanks so much for how much knowledge you've put into the podcast. 2. You get a B- for keeping people on task. A+ for effort.

I hear ya. That my friend is like herding cats.