solo103

Recipes 

I just peeled and pureed fresh mangos right before I transferred to secondary then dumped it in carboy and racked I didn't heat up the cook the puree and I didn't have any sanitary issues I just added it as soon as I pureed it

jojomonkey

Recipes 

Update:

I added my mango puree in a muslin bag to my secondary. I then racked my beer from the primary to the secondary.

To make the puree, I took 4 mangos and cubed them and heated them to 150 degrees for 15 minutes. I then pureed the mixture and cooled it to frementation temp of 68 degrees.

In the primary, my hefe had finished bubbling for a few days and had a beautiful look to it. So I added everything to a sanitized secondary (using star san). That was Monday. Now it bubbled lightly for the first day and a half, but here on Wednesday, there is no bubbles coming out of the airlock.

jojomonkey

Recipes 

I have a question regarding the lack of fermentation bubbles. When I racked to the secondary, I left behind the yeast cake and just racked over the beer. I assumed there would have been enough yeast in suspension to continue the process along.

Is there anything I can do to kick start the fermentation again? I was hesitant to stir or introduce oxygen like that. Is there something I may have done wrong, like leaving the yeast cake behind? My sanitation was very good, and I believe that using the foaming action of the star san wasn't bad. I hope that wasn't an incorrect judgement. Or maybe I heated the mango puree too much and all the sugars was lost?

Any help or tips on helping me understand the lack of bubbles or possible errors would be great.

RM-MN

Recipes 

There were a lot of yeast cells still in suspension and they worked 24 hours a day to eat the sugars from the mango. With so many cells and working without a break they probably gobbled up all the sugars in the first day and what bubbles you saw on the second were from the dissolved CO2 coming out of suspension. Your beer is fine, give it a few more days in case the yeast missed a little something and then bottle.

jojomonkey

Recipes 

RM-MN, you're probably right about the yeast eating everything the first day in the secondary. I'll wait a week and take a hydrometer reading to see what that is, then wait a few days later and take another reading to verify no fermentation.

I did note that one the first day, the mango puree bag wanted to sink to the bottom, now I noted today that it was floating. Day 3 in the secondary and no noticeable bubbles.

I guess since I am so new to this that I was overly worried about it. I just figured that with such a large amount of puree, that fermentation would have been a week or two longer.

I'll keep updating with any developments.