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Is it mold? (More pics in body) (lemmy.world)
submitted 10 months ago by to c/homebrewing@sopuli.xyz
18 comments fedilink hide all child comments
 

Raspberry peanut butter mead, this happened after racking into tertiary. Primary and secondary had raspberries freefloating in the container, so it miiiight just be floating bits of raspberry. When I shake it up, they briefly sink and float back up.

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[–] 11 points 10 months ago (5 children)

Peanut butter ? Its not because you can do something that you should...

What does it smell? Nice subtle yeast odor or an odd/off odor?

It doesn't look like mold, but it could be unwanted bacteria biofilms which should smell bad...

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  • [–] [S] 5 points 10 months ago (4 children)

    Curiosity inspires!

    It smells like honey and peanuts, nothing off

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  • [–] 4 points 10 months ago (3 children)

    But how did you include the peanut butter ? Yeast can't digest fat and if you have a thin layer of oil on top of your mix (fat and water never mix), then bad things can happen on top of this layer.

    But if it doesn't smell off then you are normaly ok.

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  • [–] 3 points 10 months ago

    Funny thing is, apparently, yeast can metabolize fat - according to Dr. White, they can use available fat instead of synthesizing their own using oxygen on growth stage to build new cell walls. It's not a lot of fat they need though, but quite measurable amount, and only on exponential growth.

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    • [–] 8 points 10 months ago (1 child)

    Peanut oil

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    • [–] 8 points 10 months ago (1 child)

    Use your nose that'll be more reliable than visual. And generally if it's not fuzzy it's not mold. If you're really worried just don't drink it. But to me it looks like pulp or maybe pectin

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    • [–] [S] 5 points 10 months ago (1 child)

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    • [–] 4 points 10 months ago (2 children)

    Looks like a mix of yeast and possibly an infection, but I distill so filth means shit to me and I shouldn't be trusted.

    Sanitation is why I went from brewing to distilling.

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  • [–] 1 point 9 months ago

    I’ve done both but I keep coming back to distilling for this very reason. The hardest bit can be drinking it though. For a sugar wash you’re looking at like £6 per batch and you end up with around eight bottles of 40%. I don’t want to tell too many people what I do and even those that know often don’t want to drink it because they think they’ll go blind (which we know is obviously false).

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    • [–] 4 points 10 months ago

    That looks to me like the shells of the drupelets of the raspberries that have been squashed, so all of the colored juice has come out. Presumably racking it over also liberated some co2 which caused it to float. I would refrain from opening the fermenter cause every time you do, you let in O2 and roll the dice on infection.

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    [–] 3 points 10 months ago (1 child)

    Looks like chunks of berries, not like mold. How did you rack exactly?

    Sniffing it is your best analysis available. Just scoop some and sniff, if you don't like it, you won't like the rest!

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  • [–] [S] 3 points 10 months ago

    I use an auto siphon, sanitizing everything of course. Primary had freefloating raspberries, then same with secondary when backsweetening. Racked to tertiary after a week and that’s when this appeared, and I had never seen that before in a batch.

    You make a great point in that I could definitely just scoop it out, then if it returns I have my answer. Thank you!

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