As an expert sommelier and brewer, I have encountered my fair share of infected mead. It can be disheartening to discover that your carefully crafted drink has been compromised, but it's important to take the necessary steps to salvage it if possible. Here's what you should do if you suspect your mead is infected:
1. Taste it: The first thing you should do is give it a try. Take a small sip and pay attention to any off-flavors or unpleasant aromas. If it tastes like hot garbage or if you detect any strong, offensive smells, it's a clear indication that something has gone wrong and it's likely beyond salvaging. In this case, it's best to dump it and start fresh.
2. Assess the flavors: If there are no immediately off-putting flavors or aromas, it's worth investigating further. Some infections may not be immediately apparent and may develop over time. Take another sip and try to identify any specific off-flavors such as vinegar, nail polish, or rotten egg-like aromas. These can be indicative of specific infections such as acetic acid bacteria or Brettanomyces.
3. Seal it: If the flavors seem off but not overwhelmingly unpleasant, it's worth giving the mead a chance to finish out. In this case, put the stopper or lid back on tightly to prevent any further oxygen exposure and let it continue fermenting. This will allow the yeast to potentially clean up any off-flavors or aromas, and the mead may still turn out drinkable in the end.
4. Monitor the progress: Keep a close eye on the mead as it continues to ferment. Check for any signs of further contamination or off-flavors developing. Sometimes, infections can worsen over time, and if that's the case, it's best to cut your losses and discard the batch.
5. Seek expert advice: If you're unsure about the state of your infected mead or if you need guidance on how to proceed, it's always a good idea to consult with an experienced brewer or meadmaker. They may be able to provide specific advice based on the characteristics of the infection and help you make an informed decision.
Keep in mind that infected mead can be unpredictable, and even if you decide to let it finish, there's no guarantee that it will turn out well. However, in some cases, meads with minor infections can still be enjoyable or even develop unique flavors that some people appreciate. Ultimately, the decision of what to do with infected mead depends on your personal taste preferences and willingness to take a risk.
Remember, brewing is a learning process, and even the most experienced brewers encounter setbacks. Don't be discouraged if you end up with an infected batch – it's an opportunity to learn and improve your skills for future mead-making endeavors.