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Fermentation Problem

I'm racking my Orange Blossom Mead tonight. If you've read my other posts, this is the one that's more or less been stuck at around 1.014 or so for the last 4 months or better. Since the fermentation seemed to be over, I put a solid stopper on top. I go get the carboy tonight to rack the mead, and lo-and-be hold, the stopper is popped off and on the floor. Fermentation is apparently not done.

The carboy was exposed to air for maybe 24-36 hours. Will this have any lasting effects on the brew? I didn't quite have it topped off, so there was a bit of surface area exposed.
thanks
lucas

 

If there was enough co2 to pop the cork then there will be a layer of said gas on the surface of your mead. You will be fine, co2 is heavier than air and will drop, purging any o2.

 

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