Need some help

[Donny]

Hey guys,
http://imgur.com/a/k3lMz
So I mead my first batch at the beginning of jan. Bottled them in march and was inspecting them this morning. Noticed a weird brown sticky liquid was on one of the bottles around the cork and under the shrink cap.
Took off the shrink wraps to discover mold on one of them and the brown stuff coming from the others.
While they were on my kitchen table one of the bottles decided to open its self scaring the shit out of me. It would appear that I, in my wisdom, bottled too early and now have a sparkling mead.
It seems i have made a batch of bottle bombs and found out by accident instead of explosion.
Can i save this batch? The bottles are standard wine bottles not built to take carbonation and by the looks of things another one is about to open itself too.
Any suggestions would be great.

[LordEoin]

i'd probably just uncork them, wrap the tops with clingfilm to let co2 out without letting o2 in, then cork them again in a few days with synthetic corks

[Will_D]

To stop the bottles "gushing" stick them in the fridge to get really cold. This lowers the pressure and so less likely to gush.

Then follw LE's instructions!

[bachus]

To stop the bottles "gushing" stick them in the fridge to get really cold. This lowers the pressure and so less likely to gush.
Then follw LE's instructions!

Stick them in the fridge will not prevent next re-fermentation.
@Donny: what was the starting and the bottling day gravity? Next time you should to wait minimum six months.

[Will_D]

To stop the bottles "gushing" stick them in the fridge to get really cold. This lowers the pressure and so less likely to gush.
Then follw LE's instructions!

Stick them in the fridge will not prevent next re-fermentation.

It's not meant to modify any ongoing fermentation.

It allows the corks to be removed, some CO2 vented and then re-corked, avoiding having a mead volcano and loosing half the contents.

The colder the mead is the less pressure is exerted by the CO2!

[Shanna]

Hey guys,
http://imgur.com/a/k3lMz
So I mead my first batch at the beginning of jan. Bottled them in march and was inspecting them this morning. Noticed a weird brown sticky liquid was on one of the bottles around the cork and under the shrink cap.
Took off the shrink wraps to discover mold on one of them and the brown stuff coming from the others.
While they were on my kitchen table one of the bottles decided to open its self scaring the shit out of me. It would appear that I, in my wisdom, bottled too early and now have a sparkling mead.
It seems i have made a batch of bottle bombs and found out by accident instead of explosion.
Can i save this batch? The bottles are standard wine bottles not built to take carbonation and by the looks of things another one is about to open itself too.
Any suggestions would be great.

Did you take a gravity reading by any chance? If not how can you be sure you bottled too early? Having a gusher could a sign of wild yeast activity? Speaking from my own experience of having at least one gusher in a lot batches consistent bottle hygiene is essential.

Shanna

[bachus]

It's not meant to modify any ongoing fermentation.

It allows the corks to be removed, some CO2 vented and then re-corked, avoiding having a mead volcano and loosing half the contents.

The colder the mead is the less pressure is exerted by the CO2!

Very true, my fault. It will be easier remove cork with no fractals on the kitchen ceiling ;-)  I still do not understand why to re-cork fermenting infected mead.

[LordEoin]

donny never said they were infected

[bachus]

donny never said they were infected

@Donny posted some pictures: http://imgur.com/a/k3lMz
That cork looks moldy outside and inside. 0.7-1g/10L of the Sodium Metabisulphite (e223). I hate to use any sulfites but sometimes you need to introduce into a homebrewing.  One more thing... Add plastic shrink wine capsules to your wine bottles is good for an attractive tamper but the lack of oxygen transmission through cork into bottled wine.