Die-hard fans may remember that I started a five gallon batch of mead back on October 30th, also known as three months ago. Well… it’s still bubbling. I don’t think it should still be bubbling.
There’s not much airlock activity, but there’s a constant flow of tiny bubbles travelling up the side of the carboy, like in a glass of champagne. Something is clearly still happening in there.
I racked this mead away from the lees right before Thanksgiving, but I’m wondering now if enough yeast is still present to keep the fermentation going past its welcome. I hope so, because the other option is that something strange has started growing in there.
That theory really has me worried, because recently some little guys have appeared on the surface. Is it mold? I don’t know, but the prospect of five gallons of honey vinegar is more than I can bear. I can’t bottle the stuff while it’s still bubbling, but it can’t stay here.
Because the universe is an uncaring place, I don’t have any other five gallon carboys. There’s a spare six-gallon kicking around, but that would leave too much headspace. What I do have are three one gallon jugs and a two gallon bucket. They’ll have to do.
For the job I have a brand new long auto siphon and, to go with it, some horrible old kinked tubing. It turns out it’s all I have that will fit the cool new siphon. And since I have no hope of lifting this carboy up off the ground, I have to pump it all manually. The result is an intermittent jet stream through a tube that fluctuates between wide open and barely passable. This is not ideal.
To call it oxidizing would be an insult to understatements.
The sheer volume of bubbles I’m pumping to this mead makes the danger of an extra gallon of headspace seem stupid. But I’m committed, so I soldier on. I finally get all five gallons into their new containers in a very poorly lit corner of the basement. Only time will tell if they keep on bubbling or grow new strange lumps or do something else worrying. At least now they’re split into four samples that may behave differently from each other.
Once everything is safely stowed away, I actually taste the stuff. I should probably have done this first, but once the racking fever took me I couldn’t stop. All that’s left are the dregs that got awfully yeasty on the trip up the stairs, but even so I’d give the flavor a confident rating of Not Bad. It’s strong, but not vinegary. Given a little time to settle and, God willing, quit fermenting, I think it could still be good.
I just hope all that oxidation doesn’t ruin it.
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