I made a batch of JOAM that I apparently forgot about for a year. Yes, it's been sitting in a 1 gallon glass jug for a year. The airlock is still full (don't know how), but the oranges have sunk to the bottom and now have a dusty black appearance. Has anyone ever let their mead sit this long on yeast and fruit? I'd lift the airlock to give it a sniff, but I'm a bit scared of singeing my olfactory nerves away completely. Any advice as to whether I ought to keep or pitch this funky fermentation?