Sometimes I just hate myself.

[Toddim]

So I decided not to make the cyser I mentioned in my post below. I just wasn't quite sure about the quality of the apple juice... we had a couple early frosts before the apples ripened and I decided not to take the chance. Instead, I went to the local brew shop (amazingly, we have one), and bought a 96 oz. can of Vintner's Harvest strawberry wine base. Mmmm, strawberry mead! Of course, I didn't realize it still had semi-pureed strawberries in it before I poured it into the honey and water. Heh. What a bonehead.

So I just went with it and took the "what, me worry?" approach. We'll see if I can successfully rack it off the strawberry stuff. If nothing else, my kitchen smells pretty good and there isn't anything like making a mead outside on an autumn evening (even if I kinda screwed it up).

[Medsen Fey]

That's no big deal. You shouldn't have any problems racking.

[Toddim]

Well, it was difficult to rack off of primary and I have a lot of junk in secondary, but it coulda been worse. Still, I will probably rack to tertiary at some point and see if I can't lose more of the debris

[BrewerBES]

A few chunks won't hurt ya. Making melomels with crushed whole fruit in the primary is actually a good way to go - I've done that with my last couple batches, and I've found them to be way more flavorful. Sure, you have to rack the mead off from about 3 inches of crud, but the end result is well worth it.

Don't worry about the bits you had, though. Your mead will turn out just fine.

By the way, how long did you have it in the primary before you racked to secondary?

[Toddim]

A few chunks won't hurt ya. Making melomels with crushed whole fruit in the primary is actually a good way to go - I've done that with my last couple batches, and I've found them to be way more flavorful. Sure, you have to rack the mead off from about 3 inches of crud, but the end result is well worth it.

Don't worry about the bits you had, though. Your mead will turn out just fine.

By the way, how long did you have it in the primary before you racked to secondary?

I figure it'd be okay.... I was mainly worried that the crud might clog the racking cane, and annoyed at myself for not forseeing something like this coming.

One thing that I was pleased at was that I got a very vigorous fermentation. I used a nice-sized starter and the pH was good when I pitched it, so it took right off. I racked it to secondary after about ten days, and it was pretty close to dry. A good, fruity taste to it, even at this point. Right now, I have it sitting in my basement to finish, temps at about 64. I plan to let it clear down there and mature a bit. I do think it'll turn out pretty good!

[BrewerBES]

That's what happened with mine as well; the fruit helps to maintain a good pH, and it also helps provide nutrients for the yeast. Since you had a good starter, it's no surprise that you got good fermentation so quickly.

Sounds like it's turning out well for ya. Enjoy!