1/3 sugar break in 72hours? What to do next?

[VuDuMead]

Hey peeps!

This is the second time ive blown through gravity points in 3 batches. How is it possible that the fermentation is moving so quickly and what do you recommend i do? Do i continue to degass?

How do i continue with my SNA as per batch buildr if I am already at 1/3 sugar break?

Batch Name:	Spiced Metheglin 2.0
Date:	Aug 28	Target Batch Size:	6 gal / 22.7L	Target OG:	1.105	Target FG:	1.000
Water Source and Treatment:		springwater / 1 campden
1/3rd Sugar Break		1.070
INGREDIENTS
Amount	Ingredient	Date Added
8.108kg	Honey	Aug 28
12.00	Clove	Aug 28
5 bags	Tea	Aug 28
38.00	all spice berries	Aug 28
6 sticks.	Cinnimon stick	Aug 28
78g	Raisins Chopped	Aug 28
13.5g	Orange Zest tsp	Aug 28
6.5g	Vanilla Bean	Aug 28
610g	ginger	Aug 28
Actual OG:	1.106	Actual Volume:	6.3 gal / 24L
NUTRIENT MIXTURE
Amount	Nutrient Name
12.5g	Go-ferm
8.4g	Fermaid K
15g	DAP
STAGGERED NUTRIENT ADDITIONS
Amount	Date Added	Notes
5.9g	Aug 29	24 hours
5.9g	Aug 30	48 hr
5.5g	Aug 31	72 hr
		1/3 s/b
YEAST
Rehydration
Yeast Strain:	71B		Yeast Amount Used (g):	10.0
Rehydration Nutrient:		Go-ferm	Rehydration Nutrient Amount (g):	12.5
Rehydration Water Source:		campden water	Rehydration Water Amount (ml):	250.0
COMBINING YEAST WITH MUST
Yeast Temperature:		95.000	Must Temperature:	80.000
Temperature Difference:		15.000	Atempering Steps:	2.000
MEASUREMENTS
When	SG	Temperature	Other Notes
Aug 28	1.106	75
Aug 31	1.070	77
ADJUSTMENTS
When	Amount	What was Used	Other Comments

 

[Hive Mentality]

It’s the temperature of your must that makes it ferment faster. My first 2 batches fermented all the way dry in 7 days at around that temperature. I also used 71b. This batch I just started is being kept in a room that’s temperature control at 63 instead of 73, and my must temperature is running at 69. Here are the differences.
Batch 1
OG 1.106
24hrs 1.090
48hrs 1.068
72hrs 1.044
Batch 2
OG 1.114
29hrs 1.094
51hrs 1.064
76hrs 1.040
Batch 3
OG 1.120
24hrs 1.116
48hrs 1.092
72 hrs taking tonight should be around 1.068-1.072

 

[VuDuMead]

Okay that makes sense. Do i still leave it in primary for 3-4 weeks before racking to a carboy? Its got all those spices in it right now, to get the favour out of them, id think i would have to leave it in there longer.

 

[Hive Mentality]

Okay that makes sense. Do i still leave it in primary for 3-4 weeks before racking to a carboy? Its got all those spices in it right now, to get the favour out of them, id think i would have to leave it in there longer.

I never put anything in during primary fermentation. I always make a traditional and then infuse during secondary. I stabilize once I get to my desired final gravity. Let it sit for a week to make sure fermentation is done. Then rack onto whatever you want to infuse it with. I have only used cinnamon as a infusion spice and I took 11.5g of cinnamon stick that I soaked in vodka quick to sterilized, splintered and put into a bag. I left it on for 8 days in a 1 gal jar. That was definitely enough time. The reason I do it this way is that I can keep tasting until I reach my desired taste of whatever I am infusing.