InfinityOnHigh
Junior
I have a blackberry and black cherry melomel that I started brewing in back in early August. Recently during my checks I've noticed a thin, seemingly crystalline, iridescent film on the surface that is strong enough to pin some bubbles beneath it. I've been trying to identify it to make sure it's not a problem or hazard that needs to be solved, but have had unsatisfactory results. My first guess is that it's a sugar film, similar to that which forms on the top of a syrup as it cools. I didn't use a sugar syrup for this though, only honey - although I'd assume there must be other mechanisms by which it could form off sugars in the honey. Also, the films on syrup I've seen are not as iridescent. My second guess would be contamination from acetic acid bacteria, which is a stretch as it isn't glossy and oily, but rather solid and crinkly. Plus the the carboy has been sealed and the headspace filled with off gas since racking.
I've also been noticing a haze in the melomel. I figure that this is protein haze; I was sure to add pectolase, so I doubt this is pectic haze. It also stands to reason that this issue arose just from the honey. I made a lemony mead earlier this summer with the same type of honey and it has a similar haze - however, contrarily, I made a blackberry melomel also with the same type of honey, and it is as clear as (black) glass. Which leads me to my final doubt - this isn't a white whine, and in fact it nearly borders black (or at least a very dark magenta/violet) Are there good defining tests I can do to make sure it's protein haze or is it just visual cues and deduction? Also, is bentonite the best recourse if it is protein haze? I figure it would work similarly despite myself not working with grapes here.
Recipe wise for the melomel, I used 5 and 3/4 cups of blackberries and 5 and 2/3 cups of black cherries, pulped WITH seeds. I also used 2 cups clover honey, 5g of EC-1118, 1/2 tsp of pectolase, and water to 1 gallon. I racked it once off the lees and cherry seeds 2 weeks in. I feel like I've been very on top of preventing contamination, but you never know.
If you need anymore information let me know. Any help would be appreciated.
I've also been noticing a haze in the melomel. I figure that this is protein haze; I was sure to add pectolase, so I doubt this is pectic haze. It also stands to reason that this issue arose just from the honey. I made a lemony mead earlier this summer with the same type of honey and it has a similar haze - however, contrarily, I made a blackberry melomel also with the same type of honey, and it is as clear as (black) glass. Which leads me to my final doubt - this isn't a white whine, and in fact it nearly borders black (or at least a very dark magenta/violet) Are there good defining tests I can do to make sure it's protein haze or is it just visual cues and deduction? Also, is bentonite the best recourse if it is protein haze? I figure it would work similarly despite myself not working with grapes here.
Recipe wise for the melomel, I used 5 and 3/4 cups of blackberries and 5 and 2/3 cups of black cherries, pulped WITH seeds. I also used 2 cups clover honey, 5g of EC-1118, 1/2 tsp of pectolase, and water to 1 gallon. I racked it once off the lees and cherry seeds 2 weeks in. I feel like I've been very on top of preventing contamination, but you never know.
If you need anymore information let me know. Any help would be appreciated.