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Smells of raspberry, alcohol and yeast. No off scents. After opening lid they fell off. Like I said in previous post they were very large, then went away. I had a very vigorous ferment for the first 5 days. Lalvin D-47 used for yeast.

Ok. Well just smelled it, no off scents they dropped off after taking photo, will see if they return. Was just a sight when I opened, very large. Almost filling the entire head space. Oh well panic hour over. Take care. Thanks for the quick response.

Could be. It's 8 days into fermentation. I've had an infection with a raspberry ale that looked similar to this but being I've never run into one with a mead I was concerned.

Does this look like an infection? When I opened lid bubbles were very big. This is a raspberry melomel.

I try to stir from top to bottom. Im not sure if you have a stalled ferment without looking at it or listening. You can hear the co2 at the surface sometimes. If you stir and see a little foam then it is fermenting. Honey alone does not have enough nutrients to keep a healthy fermentation so...

1.5 tsp. Would be ok. When I make my mead I add 1tsp every 24hrs for three days. Make sure to gently stir your must before adding as it will foam. This is called degassing. After the three days I let it sit undisturbed for about two weeks then start checking hydrometer readings. Once it has...

Blackberry on top. Apple cyser and raspberry on bottom. Hope these turn out. Used an eau de vie yeast coming close to 20% abv.

No I did nothing to sanitize. They were frozen store bought. I guess I have learned a valuable lesson here with fruit beers.

Should I let this bulk age? Or bottle age? how could this have happened? Im always very good about my sanitation.

Apple cyser.

I know its hard to tell by looking at a photo, but could this possibly be an infection? Raspberry ale in secondary just over two weeks.

Fatbloke... Did a reading today down to 1.030. Gives me about 12% abv, and yeast are still going strong!

Update..... did a yeast starter with the same yeast I am using, wyeast sweet mead.. added nutrient and booster. Yeast are going nuts. Degassed, and gravity dropped to 1.11 overnight.. looks like this might work after all. Thanks again for everyone's help.

I want to thank everyone for the advise. Correction to the hydrometer reading. The initial reading was 1.120. Just noticed the error. PH at 3.2

Any suggestions on what I could do to save? I used wyeast 4182.

Hello, Started with 15lbs of honey 1gal of cider and 3.5gal of water. My OG is 1.200. I also used a nutrient and a sweet mead wyeast. I have heard at this gravity level I could have a slow or a ferment that will end too soon. Can anyone give any insite to this? Thank you.

Well I don't drink IPA's too often.. I could be over reacting a bit.. I had a sierra Nevada before but don't remember it tasting like soap. The more research I do, seems like it could be an age thing.. and yes first time brewing an IPA.

I used new yeast and it only sat in the primary for 7 days. I think it may be an age thing.. the only other thing I can think of is something that came on contact with the cooled wort.. we will see after it sits on the secondary for a few weeks..

Hops used are as followed: 3/4 oz yakima magnum 1oz amarillo 2oz cascade

Hello. I am brewing an IPA for the first time. After 7days in the primary fermenter I tasted the batch like I have done many times before transfering to my secondary. This batch tasted like soap.. is this normal? If not anyway to fix? Thank you.