So, my first braggot, the one without hops (bottled the one with hops just today), has been only aging for a few weeks but I could wait and me and the girl friend gave it a try. We split one of the 500ml bottles. To her it just tasted like a Hefe Weissen as it it did to me as well (I used light DME) but I tasted the honey as well... she was smoking so it might have stunted her honey taste. However, we both felt is was a bit watery. I did put a bit of water in it during secondary racking to reduce the headspace but not a whole lot. I added no water except for the honey water for carbonation to the braggot with hops. My question about the braggot is is a watery taste usual and something that might go away with age or is it just because I added water to secondary? We decided that we will give them both about 2 months (they are about 8-9% abv) and try them both one Friday night and compare the two.
Now to the JAOV.
I did a basic 3 gallon batch with 10lbs of honey and about 4 lbs. fresh but frozen peaches. And used Fleischmann's rapid rise yeast (that's all I found at Walmart) It just will NOT stop foaming. This is the second day. Here are some pics.
After letting it sit with the overflow system 2 days it slowed down some but I realized that it was not quite ready for the airlock. It filled up within 5 minutes.
So, I went back to my overflow system. I really wanted to do another JAO so I could have a big batch I could just let sit and not bother with for a while.
I know it's SHOULD slow down in another day or so, although my strawberry mead made with Lalvin 71B foamed and foamed and foamed forever, until I removed the strawberries. In any case, my real question is this. What the heck am I gonna do about this, yellow yeast, peach chunks or WHATEVER it is that is all around the top of my carboy? I fear it will either mold or cause bad things. I already out SOME water in it and I don't think I will be able to put water all the way up to that point to keep it moist.
That's not foam it's some sort of sediment.
I almost want to just transfer it to my bottling bucket then clean the carboy out and put it back in without the fruit. Any ideas or suggestions? BTW I spent the last few weeks making a nice fermentation/wine storage cabinet.
This carboy is in the bottom left portion. It's 4 feet by 4 feet. With the top holding supplies and bottles and filled bottles at 1 1/2 feet and the bottom at 2 1/2 feet. I'm still waiting for a cheap mini-fridge deal to add to the side. But here is wider pic.
So, anyway, what should I do about that fruit gunk, or whatever it is? It's taking up my good carboy so I want it to turn out well. Thanks guys.