Used 1lb of chocolate nibs in a 1g batch. The nibs floated to the top and made this mud pack that the co2 keeps pushing up the bottle neck into the airlock. Any solutions on stopping this?
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Question on my chocolate mead
- Thread starter McJeff
- Start date
Turns out cocoa powder does something similar, which is why I waited till the fermenation was done before I did my big batch with cocoa powder... only suggestion I've got is to keep dislodging the bubbles...
Ok cool. How much room did you leave in the head space? Was thinking about draining a bit out and replacing it later with water when things calm down.
I think I had just over five gallons that I split between two 3-gal carboys? Something like that, so half a gallon of headspace, enough to give an inch of height at the full width of the carboy before the shoulders narrowed. I ended up having to do a small make-up batch to take up headspace in the 6-gal carboy it eventually ended up in.
Sounds like its no different from making wine from grapes......
You'd need to give it a stir twice a day as "cap management". As it prevent cap solidification, prevents the top part of the cap drying out and encourages space for the gaseous CO2 to pass through and not get forced into the airlock. ....
Whether the nibs will sink over time like grape skins do I don't know. Its an ingredient I wouldn't use.....
You'd need to give it a stir twice a day as "cap management". As it prevent cap solidification, prevents the top part of the cap drying out and encourages space for the gaseous CO2 to pass through and not get forced into the airlock. ....
Whether the nibs will sink over time like grape skins do I don't know. Its an ingredient I wouldn't use.....
It was only a 1g batch and it's sill bubbling good. So we will see in a few months.
