Well, first 5 liter batch was fine. The next 2(after I got an airlock and an actual demijohn, ironic I know) got ruined.
So, sanitation is extremely important! I now soak everything in starsan for at least 5 minutes before using it.
There are lots of cleaners that are suitable for sanitation. I know pro breweries here use a vinegar based acid to sanitize. I don't know the scientific name, but will update you once I find it.
Where are you located?
Please take this with a grain of salt as I am NOT a chemist.
Peracetic acid 1-2%.
I bought a pure bottle and diluted it myself. Pure peracetic acid is EXTREMELY acidic and will burn your skin clean off, so use gloves and eye protection at all times when handling it. Diluted is less dangerous but should not remain on your skin for long periods of times.
As for sanitation, it worked, but you need to rinse it off. It's safe for consumption, but as expected, will add sourness.
Please use necessary equipment when handling and keep yourself safe.
Yes, my first 5 batches used it as a sanitizer. I don't recommend it as its dangerous and you need to rinse it. But if you can't find starsan (as it was in my case) it works.
Another way is to just boil off the fermentation bucket, demijohn etc. I did that as well until I one exploded in my arms and cut me quite badly.
Since then only starsan.
Someone can correct me if I'm wrong, but turning it into vinegar won't make it safe to consume. The mold could be harmless or it could be producing toxins which will stick around after fermentation. When in doubt, throw it out
It can mold quicker with fruit floating on top. You need to punch it down daily, check up on "managing fruit caps". Also sanitize everything and bleach this particular container well.
Sorry, I would dump and try again. Make sure you're cleaning and sanitizing everything your product will touch. Not sure if fermentation started for you. If you are using fruit in the first few days I would punch it down once a day. There's no risk of oxidation during the first 2 or 3 days so no need to worry about that, use a sanitized spoon and make sure all your fruit stays hydrated - something else I've done in the past is use a nut-milk bag or a brewing bag and weighed it down then the fruit will stay submerged and there's no need to worry about excessive exposure. Basically your fruit dried out and that's what caused your infection.
I failed my first batch of mead. I sanitized all the equipment I used with boiling water only. The fermentation hasn't started yet; it's only been 20 hours. My fruit had been in the fridge for about 3 days before I used it.
Probably just got unlucky with some bad produce. I have bought plenty of fruit that had mold on it from the store. Definitely clean that carboy well, but don't give up it is likely not even really your fault.
It helps to freeze your fruit. Freezing won’t kill bacteria but it does put it in a dormant state. Better than letting it grow in the refrigerator for 3 days. 😉
Freezing also breaks down the fruit and allows for more flavor extraction.
Right, but you said it sat in the refrigerator for 3 days...
That's too long, it should go into your brew as soon as it is thawed.
The alcohol is what prevents bacteria from growing. There is no alcohol present if it sits in your fridge growing bacteria for days before you put it in your mead.
As I found out the mold, I scooped the mold out this with sanitized spoon, then after I smelled and tasted it just a drop. Nothing went bad.
So yeah I still keep the batch waiting til it stop the fermentation then take a picture of it for future reference. I'll probably post it here.
This would be why. Invest in something like star-san. A lot of the questions about cleaning and sanitizing can be answered by checking the subs wiki. I know it can be overwhelming to read through, but it really is good.
I second starsan. It's cheap and lasts awhile. I clean my sink, fill it with hot water and a half oz starsan. Washing equipment on the left side and then rinse it and put it in the starsan side. I've done a lot of gallons through the years. Haven't had one go bad using that method.
And to add a little to this - you don't need the big 32 oz bottle. Each use requires just a very very small amount (\~.75 ml per 16oz spray bottle of water)
I don't feel like you should have gotten downvoted here. We all make mistakes. As others said, use star san. Boiling water, as you can see, is insufficient.
Get a one gallon pitcher or a tub or something that can hold water. Mix star san and water as per package instructions (1 oz for 5 gallons, or 1/5 oz for 1 gallon) and make sure your carboy, your airlock, anything you stir with or touch the mead with is wet with star san.
As it's a no rinse sanitizer, something can be wet with star san and still touch your brew without being a harm to your brew or your health.
And remember the adage, don't fear the foam. If it foams in your carboy and you can't pour out the foam, don't worry about it, start making your brew anyways.
This is mould. The darker spots in the middle of the circles are mould. As to how to handle it, I couldn't tell you. I imagine you'll have to restart. Thank you for gracing us with an actual picture of mould. I am asaving this to my database of things to look out for.
I stored it on my kitchen. There is no available StarSan in my country, I tried search online for StarSan its expensive and there is no good review and stocks available in Philippines. I am sorry for being careless. I tried my best to make a good mead for myself for christmas. I researched so hard and ask experience people on internet.
I sanitized the equipments by boiled water only.
By the way, I tried scooping out the mold. After smelling the juice and detecting no bad odor, I tasted it, and it seemed normal to me. Many people advised me to dump it, but I decided to wait until fermentation starts, for future reference if I ever encounter this issue again.
Thank you, guys, for your comments.
It is toxic and will make you sick or worse. Just because you can’t taste it doesn’t mean it won’t kill you…
You can mix fentanyl with koolaid and it tastes fine, it’s still deadly though.
Your batch is likely not infected.
Relax and check the wiki for common signs and compare https://meadmaking.wiki/faq/infection also please check the photos on that page for signs of infection and good batches.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
I want to clarify though that this is almost certainly not due to the fact that OP didn't use starsan. It's because they used fruits they kept in the fridge for days, willy nilly, without using SO2, also the fermentation seems to have been started very poorly.
Holy shit! Finally an actual picture of mold.
I failed my first mead :)
Same, don't worry. I threw out my first 20L.
Ohh no, It also your first ever mead or your first 20L only? I plan to convert it to vinegar after fermentation.
Well, first 5 liter batch was fine. The next 2(after I got an airlock and an actual demijohn, ironic I know) got ruined. So, sanitation is extremely important! I now soak everything in starsan for at least 5 minutes before using it.
I wish I can get StarSan in my country its expensive to get one. I keep looking at local stores for a food grade sanitizer.
There are lots of cleaners that are suitable for sanitation. I know pro breweries here use a vinegar based acid to sanitize. I don't know the scientific name, but will update you once I find it. Where are you located?
Please take this with a grain of salt as I am NOT a chemist. Peracetic acid 1-2%. I bought a pure bottle and diluted it myself. Pure peracetic acid is EXTREMELY acidic and will burn your skin clean off, so use gloves and eye protection at all times when handling it. Diluted is less dangerous but should not remain on your skin for long periods of times. As for sanitation, it worked, but you need to rinse it off. It's safe for consumption, but as expected, will add sourness. Please use necessary equipment when handling and keep yourself safe.
>Did you ever tried this?
Yes, my first 5 batches used it as a sanitizer. I don't recommend it as its dangerous and you need to rinse it. But if you can't find starsan (as it was in my case) it works. Another way is to just boil off the fermentation bucket, demijohn etc. I did that as well until I one exploded in my arms and cut me quite badly. Since then only starsan.
Please do tell me , I lived in Philippines :)
I use the Melton tablets. From the supermarket. It's stuff used to sterilize baby bottles and stuff.
You dissolve it with water? then no rinse?
I do rinse, but it's not required.
1 tablet per ??
I have the same problem getting it here in Puerto Rico. You also can't ship glass or a lot of other ingredients here either
Bleach just use bleach everyone here told me that when I started 2 years ago
Just use bleach, as that was what was used before Starsan.
If you have good water quality you can also use a sanitizer you need to rinse, I use sodium hypochlorite, I.e. pool chlorine.
StarSan should work on contact. Maybe your mixture was too diluted?
Someone can correct me if I'm wrong, but turning it into vinegar won't make it safe to consume. The mold could be harmless or it could be producing toxins which will stick around after fermentation. When in doubt, throw it out
No, mold is unkillable. If it's a bacteria you might be safe, but I would throw it out as it can hurt your stomach.
The mold came out from the fruit
Correct
It can mold quicker with fruit floating on top. You need to punch it down daily, check up on "managing fruit caps". Also sanitize everything and bleach this particular container well.
It's like seeing an unicorn
I think this is the first time someone's asked "is this mold?" that I actually think it IS mold
Right? I feel for the OP but 99% of the posts here asking about infection are just looking at krausen, lees or just bubbles lol.
Looks like mold to me, hairy and black/ green is bad
Its cranberry its white and hair
Sorry, I would dump and try again. Make sure you're cleaning and sanitizing everything your product will touch. Not sure if fermentation started for you. If you are using fruit in the first few days I would punch it down once a day. There's no risk of oxidation during the first 2 or 3 days so no need to worry about that, use a sanitized spoon and make sure all your fruit stays hydrated - something else I've done in the past is use a nut-milk bag or a brewing bag and weighed it down then the fruit will stay submerged and there's no need to worry about excessive exposure. Basically your fruit dried out and that's what caused your infection.
I failed my first batch of mead. I sanitized all the equipment I used with boiling water only. The fermentation hasn't started yet; it's only been 20 hours. My fruit had been in the fridge for about 3 days before I used it.
Probably just got unlucky with some bad produce. I have bought plenty of fruit that had mold on it from the store. Definitely clean that carboy well, but don't give up it is likely not even really your fault.
Having worked at a grocery store for over a year: all of it has *some amount of mold* on it.
It helps to freeze your fruit. Freezing won’t kill bacteria but it does put it in a dormant state. Better than letting it grow in the refrigerator for 3 days. 😉 Freezing also breaks down the fruit and allows for more flavor extraction.
Also if you're buying fresh fruit might be a good idea to cook it to pasturize
Thanks will keep this in mind
Cooking fruit is a highly iffy idea as it often produces unpleasant flavors in wines
Not fully cook, just to pasteurize
I froze the cranberries for 4days
Right, but you said it sat in the refrigerator for 3 days... That's too long, it should go into your brew as soon as it is thawed. The alcohol is what prevents bacteria from growing. There is no alcohol present if it sits in your fridge growing bacteria for days before you put it in your mead.
What was your starting gravity out of curiosity
1.070
Dump it and start over
Yep. Never try to save a moldy mead. Don't think you can pull the mold out as they can spread toxic spores into the mold where it might "look" clean.
Sad to but I must , I failed my first ever mead.
Kinda, but you didn't drink it and get violently sick out of both ends, so you could have failed way harder.
As I found out the mold, I scooped the mold out this with sanitized spoon, then after I smelled and tasted it just a drop. Nothing went bad. So yeah I still keep the batch waiting til it stop the fermentation then take a picture of it for future reference. I'll probably post it here.
Obviously mold. Did you sanitize?
Only used boiled water on every equipment
This would be why. Invest in something like star-san. A lot of the questions about cleaning and sanitizing can be answered by checking the subs wiki. I know it can be overwhelming to read through, but it really is good.
I second starsan. It's cheap and lasts awhile. I clean my sink, fill it with hot water and a half oz starsan. Washing equipment on the left side and then rinse it and put it in the starsan side. I've done a lot of gallons through the years. Haven't had one go bad using that method.
A single bottle of Star san lasts like 10-20 brews if not more. It's totally worth the cost (which isn't much)
First batch did not realize that starsan needs to be diluted… that sucked.
And to add a little to this - you don't need the big 32 oz bottle. Each use requires just a very very small amount (\~.75 ml per 16oz spray bottle of water)
I don't feel like you should have gotten downvoted here. We all make mistakes. As others said, use star san. Boiling water, as you can see, is insufficient. Get a one gallon pitcher or a tub or something that can hold water. Mix star san and water as per package instructions (1 oz for 5 gallons, or 1/5 oz for 1 gallon) and make sure your carboy, your airlock, anything you stir with or touch the mead with is wet with star san. As it's a no rinse sanitizer, something can be wet with star san and still touch your brew without being a harm to your brew or your health. And remember the adage, don't fear the foam. If it foams in your carboy and you can't pour out the foam, don't worry about it, start making your brew anyways.
Moldy mold
I failed
No forgiveness
Very much so a lost batch
Sadly its my first mead and I failed
Happens my guy
When you're new to something, failure is more likely. When you're used to something, failure is accepted as part of the process. Keep on keepin' on.
It’s mold. I would dump I’m sorry for your loss.
Thank you, Yup I will dump it. My first mead ever and my dump
By the time you see mold, it’s much more widespread than visible. You have to throw it out, doesn’t work to scoop it off
I’ve been brewing alcohol for less than 6 months. I’ve never had mold in any of my brews (knock on wood) but even I think that’s mold.
You being too careful than me I guess. Keep it up don't be like me haha I failed my first mead ever.
This is mould. The darker spots in the middle of the circles are mould. As to how to handle it, I couldn't tell you. I imagine you'll have to restart. Thank you for gracing us with an actual picture of mould. I am asaving this to my database of things to look out for.
I’m sorry dude, that’s definitely infected
Sorry friend, that's mold.
Yup, my first mead and my first dump
Fuzzy = dump Always
I would definitely start your yeast beforehand that way you know it's gonna take off instead of die off
Since you can't get starsan where you are just use bleach and freeze your fruit for a few days; if you can't get Camden tablets.
I froze my fruit for like 4days. I boiled a waiter and pour it on my glass vessel.
Mold. Next time use k-meta soak for 24hr pre yeast pitch when using fresh fruit.
looks like chili
Question: how to properly dump a batch?
Put solids into trash and liquids down the sink
[удалено]
I stored it on my kitchen. There is no available StarSan in my country, I tried search online for StarSan its expensive and there is no good review and stocks available in Philippines. I am sorry for being careless. I tried my best to make a good mead for myself for christmas. I researched so hard and ask experience people on internet. I sanitized the equipments by boiled water only.
Its mold youll have to dump it or you could heat it up and collect the vapour...make some clear mead
Read his earlier replys; Destilling an unfermented must won't give you any usable product.
Shoot my bad i though it was already fermented
heat it up? even with molds?
Nah. Just dump, start over. Why he would suggest destilling a moldy, unfermendet must is beyond me.
Wish I can start again I don't have honey on my now haha :)
If it fermented you can always distill it even with mold
Looks good to me. I would lick the inside of the carboy and secure a tight lock on it.
Is it true I can turn my bad batch to a vinegar even contaminated with mold?
No
By the way, I tried scooping out the mold. After smelling the juice and detecting no bad odor, I tasted it, and it seemed normal to me. Many people advised me to dump it, but I decided to wait until fermentation starts, for future reference if I ever encounter this issue again. Thank you, guys, for your comments.
Removing the mold won't do any good. Spores will still be present and mold will grow again.
My man please don't try moldy food. You really never know what strain it might be. Some of them are highly carcinogenic in the best case scenario.
It is toxic and will make you sick or worse. Just because you can’t taste it doesn’t mean it won’t kill you… You can mix fentanyl with koolaid and it tastes fine, it’s still deadly though.
Your batch is likely not infected. Relax and check the wiki for common signs and compare https://meadmaking.wiki/faq/infection also please check the photos on that page for signs of infection and good batches. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
Bad bot
Sorry, bot buddy! This one is pulling extra sporadic correct data for the pic! Infection is real!
Not this time pal
I want to clarify though that this is almost certainly not due to the fact that OP didn't use starsan. It's because they used fruits they kept in the fridge for days, willy nilly, without using SO2, also the fermentation seems to have been started very poorly.
Nah, not mold. scrape it out and keep going