Hello,
I am super new, a baybee born. I used one 12oz can boysenberry (berry, sugar, water), 16 oz blackberry's washed to clean, 1lb wildflower honey, 1.5lb honey granules, 1 tspn yeast nutrient, and wine yeast. I am not sure if I can mention brands or names. I warmed both honey's for 20 min @ 170 degrees. I added the nutrient and berries to the water, then added the cooled honey water, and waited until the must was 75 degrees. Prehydrated yeast @ 108 degrees for 10 min and added to must. Co2 release started strong in first hour, 24 hours later put in 1 gal carboy 3 inches of space left to bottom of neck. Added stopper. Real good action and fermentation.
My worry is that the bubbles started a foam, I have seen Co2 foam before and at first it looked no different just purple. After a few days the foam bubbles kept collecting and did not dissipate. Finally I opened the top and stirred with a clean spoon and the foam was kind of chunky and fell to the bottom. It smells very good but the chunks have me worried.
Please help this newbee!
I am super new, a baybee born. I used one 12oz can boysenberry (berry, sugar, water), 16 oz blackberry's washed to clean, 1lb wildflower honey, 1.5lb honey granules, 1 tspn yeast nutrient, and wine yeast. I am not sure if I can mention brands or names. I warmed both honey's for 20 min @ 170 degrees. I added the nutrient and berries to the water, then added the cooled honey water, and waited until the must was 75 degrees. Prehydrated yeast @ 108 degrees for 10 min and added to must. Co2 release started strong in first hour, 24 hours later put in 1 gal carboy 3 inches of space left to bottom of neck. Added stopper. Real good action and fermentation.
My worry is that the bubbles started a foam, I have seen Co2 foam before and at first it looked no different just purple. After a few days the foam bubbles kept collecting and did not dissipate. Finally I opened the top and stirred with a clean spoon and the foam was kind of chunky and fell to the bottom. It smells very good but the chunks have me worried.
Please help this newbee!
You could have left your must in the original bucket for like a week to let it bubble away as violently as it wanted and so it would have been easy to stir it up a couple of times a day. Did you remove the berries? That could easily be the chunks floating and sinking, the yeast forms a CO2 bubble on the fruit pieces and it rises, releases the CO2 and sinks again, kind of like one of those old lava lamps. Be careful starring at it to long, its mesmerizing as are the little explosions coming up from the bottom of the carboy. I suggest you get a hydrometer so you can measure the progress of your fermentation because we already know your next question, is it done yet
