Re: honey layer at the bottom of my carboy - Post moderated, split in two
OK, I split this post and put the second half in the Yeasties and Beasties Section.
OK, a couple of things. Use the forum search tool and look up margamel and read the entire thread. Agave is another naturally inhibitive natural product that is actually more serious than honey in it's inhibitive qualities. Agave nectar tends to be notoriously difficult to ferment.
What you're seeing in your carboy is probably stratification, that is, clearing of the must as fermentation slows. The yeast will tend to drop out of suspension as they have done their job. It is highly likely that you'll need to dose with nutrient and swirl to keep the yeast in suspension so the fermentation will be able to complete. Be prepared to pitch again with that concentration of agave. If you find that your fermentation goes very quickly, it is likely that your agave syrup was cut with corn syrup.
Hope that helps,
Oskaar
OK, I split this post and put the second half in the Yeasties and Beasties Section.
OK, a couple of things. Use the forum search tool and look up margamel and read the entire thread. Agave is another naturally inhibitive natural product that is actually more serious than honey in it's inhibitive qualities. Agave nectar tends to be notoriously difficult to ferment.
What you're seeing in your carboy is probably stratification, that is, clearing of the must as fermentation slows. The yeast will tend to drop out of suspension as they have done their job. It is highly likely that you'll need to dose with nutrient and swirl to keep the yeast in suspension so the fermentation will be able to complete. Be prepared to pitch again with that concentration of agave. If you find that your fermentation goes very quickly, it is likely that your agave syrup was cut with corn syrup.
Hope that helps,
Oskaar