Brews-n-Blues
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- Jun 22, 2020
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Hello,
Just curious if anyone has had a similar experience with Brewing a 1gal batch of "Mango-Pineapple-Jalapeño" Mead?
I used:
100% juice and 1 pepper
(quartered w/seeds)
2 1/4 lbs OB Honey
1/2 cup black tea for tannin,
1/2 tsp Ferm Aid,
1 box of raisens (chopped)
1/2 pack of "Mangrove Jack's Craft Series M12" Kveik Yeast (dry).
OG: 1.134 (7/16/21)
2nd GR: 1.038 (7/25/21)
The fermentation was VERY vigorous!!
My Fermentation box is set to a constant 70°. I had to switch to a "Blow-Off" tube
set-up, not even 24 hours into it.
It lost some volume with a "mini-geyser" event in my fermentation chamber at 2:30am!!? I switched back to a normal airlock, when I thought it had settled down a bit, I replaced the lost volume with more juice, then it blow the air lock again with another vigorous re-fermentation!? I caught it time this time!
So now that it's at the end of it's primary fermentation, there is a huge amount of what looks like "wispy, billowy" sediment on the bottom of the fermenter? The fruit is floating on top still, with no mold.
There's no action in the airlock at all. Should I rack this now into another gal fermenter, with the sediment, but off of the fruit? If I rack without the sediment, I'l lose over half the volume of product?
Should I let it sit longer?
Is this a normal event with Kveik Yeast?
Any suggestions?
Just curious if anyone has had a similar experience with Brewing a 1gal batch of "Mango-Pineapple-Jalapeño" Mead?
I used:
100% juice and 1 pepper
(quartered w/seeds)
2 1/4 lbs OB Honey
1/2 cup black tea for tannin,
1/2 tsp Ferm Aid,
1 box of raisens (chopped)
1/2 pack of "Mangrove Jack's Craft Series M12" Kveik Yeast (dry).
OG: 1.134 (7/16/21)
2nd GR: 1.038 (7/25/21)
The fermentation was VERY vigorous!!
My Fermentation box is set to a constant 70°. I had to switch to a "Blow-Off" tube
set-up, not even 24 hours into it.
It lost some volume with a "mini-geyser" event in my fermentation chamber at 2:30am!!? I switched back to a normal airlock, when I thought it had settled down a bit, I replaced the lost volume with more juice, then it blow the air lock again with another vigorous re-fermentation!? I caught it time this time!
So now that it's at the end of it's primary fermentation, there is a huge amount of what looks like "wispy, billowy" sediment on the bottom of the fermenter? The fruit is floating on top still, with no mold.
There's no action in the airlock at all. Should I rack this now into another gal fermenter, with the sediment, but off of the fruit? If I rack without the sediment, I'l lose over half the volume of product?
Should I let it sit longer?
Is this a normal event with Kveik Yeast?
Any suggestions?