Introduction and coffeamel question

[mhal408]

Hi, I am a newbee here so lets this serve as my introduction, im in your care.


My first batch of mead are the 11 bottles on the right side made with multiflora honey in februari 2023

My second batch are the one on the left side, the golden colored mead at the back is made with honey from longan plant and the dark colored is from acacia flower plant, both are made in may 2023

My third batch is in the middle, 2 clear small carboy is made with honey from coffee plant, 2 dark carboy from kapok tree honey, the large 10 liter container is a coffeamel made from acacia honey.

The coffeamel is made in 10liter container with 4kg of honey, the coffee is made by coldbrew 12h in room temperatur with aceh gayo arabica beans, the yeast is 5g lalvin ec1118 and 3g of fermaidK.

Now my question about the coffeamel, i mixed everything last night and this morning there are a lot of bubbles pushing out of the container, very messy, now i thought i left too little free space so i cleaned it up and reset the airlock, then it happened again, my first and second batch were not that aggresive, the bubbles would subside after a while, but this coffeamel's bubbles is much more dense and kept coming out, is it because i used too much honey? Or is this because of the coffee? My plan for now is just to let get messy until the bubbles slows down, any input?

Thanks in advance,
Michael

 

[Squatchy]

Hi, I am a newbee here so lets this serve as my introduction, im in your care.

View attachment 2058
My first batch of mead are the 11 bottles on the right side made with multiflora honey in februari 2023

My second batch are the one on the left side, the golden colored mead at the back is made with honey from longan plant and the dark colored is from acacia flower plant, both are made in may 2023

My third batch is in the middle, 2 clear small carboy is made with honey from coffee plant, 2 dark carboy from kapok tree honey, the large 10 liter container is a coffeamel made from acacia honey.

The coffeamel is made in 10liter container with 4kg of honey, the coffee is made by coldbrew 12h in room temperatur with aceh gayo arabica beans, the yeast is 5g lalvin ec1118 and 3g of fermaidK.

Now my question about the coffeamel, i mixed everything last night and this morning there are a lot of bubbles pushing out of the container, very messy, now i thought i left too little free space so i cleaned it up and reset the airlock, then it happened again, my first and second batch were not that aggresive, the bubbles would subside after a while, but this coffeamel's bubbles is much more dense and kept coming out, is it because i used too much honey? Or is this because of the coffee? My plan for now is just to let get messy until the bubbles slows down, any input?

Thanks in advance,
Michael

Without a gravity reading. It's all just guesswork. I don't think the coffee would have that effect. Where do you live to have those honey variations?

 

[mhal408]

Yeah i always forgot to use my hydrometer. The bubbles smells a bit foul or maybe its the coffee that makes it smell, it still fermenting vigorously though.

As for the honey, i dont know if its real but the price is in normal range (not too cheap) and i live in indonesia, we have fertile soils here so its not too farfetched to have those kind of variations, i tasted real honey before (friend had an apiary) and its similar.

 

[Megamom]

All my coffeemels are aggressive. I only do them in buckets now with lots of headroom. Your meads look great, are you in Hawaii to get some variety?

 

[mhal408]

All my coffeemels are aggressive. I only do them in buckets now with lots of headroom. Your meads look great, are you in Hawaii to get some variety?

The coffeemel probably is the only mead i made that went past 10%abv, im suspecting the nitrogens from the coffee beans.

I'm in Indonesia, soils are fertile here but i dont know if those variants are real or not, but every single variants has their own unique tasted, my favorite is probably the acacia honey, it produce black mead.