4.5G of white grape juice (1080) from 50Lb of fresh grapes mixed with 1G water/honey. OG 1.1ish. yeast 2 x 71B.um. That looks more like a beer Krausen. What kind of mead are you making?
Nope.Did you pasteurize the juice and any way?
Smashed grapes. Skins still have sugar on them so mind as well feed yeast with it.What’s in the mesh bag?
you're at risk of having a wild yeast or an infection of some kind.
I thought white grapes produces almost none , but I'll check it out. Thanks.I suppose you know those skins will release tannins.
Seeds stems and skins of grapes contain tannins and alcohol must be present to extract them. I only know this in certainty because I did a little search before making a blush apple cider.There is that, but I think my initial pitch overpowered natural yeast and infection is not happening when I'm sitting at 1010 after 4 days.
I thought white grapes produces almost none , but I'll check it out. Thanks.
Edit: I've also did light skimming daily .... if I don't remove it now, I'll have to remove it at sometime in the future. Maybe my logic is off, but that goo could produced off-taste also.