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Slow ferment mouldy mead

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C

cvffrench

NewBee
Registered Member
Dec 3, 2022
1
0
1
Qld

Old School Mead Recipe

beerandgardeningjournal.com beerandgardeningjournal.com
I have used this recipe with reject honey from our hives a couple of times now with lovely results, last time before the current batch I added the leftovers from my batch of lime passion fruit cordial. It is too sweet for some people but I think it is partly the mouth is tricked by the strong taste of honey into perceiving it as sweeter than it is. I think it tastes like drambui. This batch has been problematic however, with mould forming on the fruit. There doesn’t seem to be a lot of ferment activity. I used the same bakers yeast in all three batches and it is not stale. The only difference is that I sterilised the fruit in boiling water before adding. I am tempted to strain (rack) it all off and start again. There maybe micro fragment of wax in the mix too as I extract it from old combs.what do people think? I lack the money and space for a sophisticated setup.
 
Boiling your fruit may have done nothing. I would just toss it out and make a real mead rather than mess with that more. Or, at the very least make a fresh batch of the same thing.
 
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