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An infection will usually make a ring right at the surface of the wort/must etc. Anything above the liquid would have come from the initial fermentation foam (or maybe from getting something in the neck of the bottling when filling, such as dry yeast). Mead will generate a little foam at the beginnning, so it's probably nothing to worry about. To be sure ...


I typically use sanitization solution diluted with a little bit of water in case of this situation, but you shouldn't really have a problem.

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