My other thread isn't getting a whole lot of traffic, probably because the latest issue is buried under my initial fears, and I suspect this is a time-sensitive matter that I've let go about as long as I can afford, so hopefully this one will do better. If it's bad form to split a thread like this, sorry.
Anyway, I started my first batch of mead about two weeks ago. Raspberry honey, with Wyeast 4184. I only learned that the smack packs are generally considered insufficient for larger batches (this is 5g), so it's likely that I underpitched. Fermentation seemed slow, dropping about 14 points in the first 5 days, and since then it's only really gone down another 1 or 2. Pressure changes resulted in the airlock water being sucked into the carboy at one point, which is I'm guessing how this happened. Something seems to be growing in there...and I think it's probably nothing good. A surface layer of tiny white dots on a film of haze started showing up, and now it's developing mats. Bubbles get caught in it before reaching the surface, and the top layer has since developed tendrils that hang an inch or two below the surface in a rather gunky-looking layer. What I thought was the yeast cake on the bottom is doing much the same thing -- spires of cottony murk that stand off the bottom.
Here's a couple pictures, including one backlit to give some idea where the concentrated patches are.
Any idea what it is? Assuming it hasn't started to taste unbelievably foul, is there any salvaging it? Boil the must? Try to pasteurize on a lower temp? Any chemical solutions that will kill everything, no holds barred, and later allow me to reinnoculate?
Anyway, I started my first batch of mead about two weeks ago. Raspberry honey, with Wyeast 4184. I only learned that the smack packs are generally considered insufficient for larger batches (this is 5g), so it's likely that I underpitched. Fermentation seemed slow, dropping about 14 points in the first 5 days, and since then it's only really gone down another 1 or 2. Pressure changes resulted in the airlock water being sucked into the carboy at one point, which is I'm guessing how this happened. Something seems to be growing in there...and I think it's probably nothing good. A surface layer of tiny white dots on a film of haze started showing up, and now it's developing mats. Bubbles get caught in it before reaching the surface, and the top layer has since developed tendrils that hang an inch or two below the surface in a rather gunky-looking layer. What I thought was the yeast cake on the bottom is doing much the same thing -- spires of cottony murk that stand off the bottom.
Here's a couple pictures, including one backlit to give some idea where the concentrated patches are.
Any idea what it is? Assuming it hasn't started to taste unbelievably foul, is there any salvaging it? Boil the must? Try to pasteurize on a lower temp? Any chemical solutions that will kill everything, no holds barred, and later allow me to reinnoculate?