I guess I have pellicle forming on my mead. It’s ready to bottle, but I cant figure out if the pellicle is actually a bad thing. From what I’ve found its pretty common for pellicle to form in beer, and it can add a sour flavor. Has anyone else had pellicle form on their mead? How did it turn out? And I’ve intended to feed my mead through a Buon Vino filter, to my knowledge those aren’t micron filters so they won’t actually catch bacteria. Does anyone have any advise on this?
Well it may be interesting. Does it contain fruit?
Rack it and give it a taste.
You might try carbonating it.
Yes, it is a melomel, blueberry and raspberry. Before the pellicle started to form I had given it a taste, and flavor was really good; the pellicle has only just started forming so I’m not picking up any new flavors.
I suppose adding carbonation would stop the pellicle from growing, probably even kill it. Thanks, I don’t know why I didn’t think of that.
