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View Full Version : Foam blow out causes fermentation to stop?



bjswift
10-10-2007, 10:58 PM
Hello all!

I had a batch of 4lb honey to 1 gallon total water, with fermaid and lalvin 1116 going, it was fermenting strong for about 3weeks, until it slowed down a great bit. The starting and ending gravity is 1.135, 1.03.
This is good news for me, because I thought it was a good time to add my strawberries, which I did, and that next morning I had a foam blow out!

I cleaned it up, and dumped a little bit of the now strawberry melomel out, and tasted it.. WOW it was great.

Anyhow, after getting home from work that day, it foamed out again, but not as bad as the first night. After cleaning it up, I just left it alone, but did notice it was VERY CLEAR! It had also stopped bubbling pretty much all together.

Could the foam blowouts have killed the yeast, thus, leaving me with a finished fermented product?

That all happened nearly a week ago, so tonight I decided to check gravity. Since it was still at 1.03, I racked onto K-Sorbate and K-Metabisulfite. Was this a good decision? Again, I am happy with the product, and want to bottle it to drink, and maybe age in bottle a couple of others.

After a few days of being in with that Sorbate and Meta, I'm going to just bottle it, and hopefully enjoy! However, should I be mad fermentation stopped, or is (from my calculations) 11-12% strawberry melomel be good? I'm of course looking for opinions, because I know it only matters to what I think it tastes like, and if I like it :)

Thanks!

youngmeadman
10-10-2007, 11:10 PM
I had a Christmas methaglyn using KIV-116 and according to my calculations (which I know are not very accurate, going to redo them when I open a bottle) it finished at about 10%. Using a Javascript Specs Calculator I found on the internet it says you have a 13.97% by vol. It could very well just be done! Can I have the exact recipe, I might want to try this one (you didn't mention how many strawberries). And how would you do it to prevent a blowout? Rack to a larger carboy with head space when adding the strawberries?

YoungMeadman

akueck
10-11-2007, 12:40 AM
The yeast should be living throughout the must/mead, so an explosion shouldn't wipe them all out. And if you like the results, that's all that matters. :icon_thumright: Congrats!

You should have about 14% ABV there and it is probably on the sweet side. K1V can go to 16-18% so it's not as far as it could go, but it's not a totally unreasonable place to stop where it is now. And to prevent explosions it is best to move it to a container with enough headspace to allow for some volcanos.

wildaho
10-11-2007, 02:55 AM
At 1.030, the only question you have to ask is: "Is this as sweet as I want it or is it too much?"

If you are happy with that level, cool! Personally, I prefer them drier where the other flavors actually have a chance to shine through. But that's just me. And Aaron has a great point here. A larger fermenter will give you the opportunity to ignore the "foam-over". A blow off tube is an even better option. You don't have to stop it with chemicals if you are using the proper sized fermenter.

Are you happy with the SG you stopped it at?

bjswift
10-11-2007, 08:13 AM
Thanks for the replys. You mention that I probably have 14%abv.. Now, here is the calculation I use, but that is not the ABV, is it?
76.08 * (Starting - Final) / (1.775 - Starting)
So:
76.08 * (1.135 - 1.03) / (1.775 - 1.135) = 12.48

Anyhow, the amount of strawberries I used started at 2lbs, but I did not weigh them after removing the greens and cutting them into fourths, and eating a few, and tossing some others.