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Author Topic: Infection?  (Read 4253 times)

Offline Richard

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Re: Infection?
« Reply #15 on: September 08, 2011, 08:50:23 AM »
Kyle: this is a bit of an odd request, but would you mind sticking the gunk in a baggie and shoving it in the fridge? I'd been meaning to make some vinegar (a gallon, will take a LOOOOOONG time to mature afaik) from my mead.

I'll be able to tell by the smell if it's really vinegar mother.
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Offline Kyle

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Re: Infection?
« Reply #16 on: September 08, 2011, 09:28:28 AM »
the gunk is gone, but you can have some of the soon to be vinegar. That does make sense. I noticed a few fruit flies swarming near the fermenter. Apparently we had forgotten to rinse out a couple of bottles before chucking them in the "to recycle bin" and there was a fruit-fly zoo in there several days later when we got back into town.

About 10 fruit-fly bodies were in the airlock for the mead, but it still apears to be fine and I replaced the airlock. It is 16.5% abv, so I don't know if that has any impact.
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Offline Richard

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Re: Infection?
« Reply #17 on: September 08, 2011, 09:38:04 AM »
Acetobacter turns alcohol into acetic acid... Alcohol tolerance is supposedly 18%, so danger is still there. Obviously the visible signs would be present there also if you got unlucky.

( source: http://cooking.stackexchange.com/questi ... wn-vinegar )

(slight OT: my mead bottomed out at 1.020 on both carboys. Much sweeter than before; seem that the 1118 could only go so to about 17%)
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Offline Kyle

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Re: Infection?
« Reply #18 on: September 16, 2011, 10:09:25 AM »
well, this is definitely infected, it tasted good until about 5 days ago, and then downhill, its quite sour now, down the drain it goes, once Richard takes whatever he wants for vinegar experimentation.
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On Tap: Fieldberry Cyser, Stout
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