Evan!
Well-Known Member
So, it's been 2 weeks since I bottled my Mango-Peach Wit.
I "dry-hopped" for the final week of secondary with peach and mango slices; when I bottled, it smelled very, very alcoholic, like grain alcohol fumes. I was worried about bottle bombs, since there was a chance that there were still an excess of unfermented sugars in there, in addition to the priming sugar.
After 1 week, I tried a 12oz bottle. Tiny bit of carbonation, figured I'd wait another week to try again.
Tried another last night, like I said, 2 weeks post-bottling. As soon as I popped the cap, it started to foam over. Not wanting to lose a drop, I sucked the foam down (oh, the most delicious foam I've ever had!) and poured the glasses when it subsided. It was, quite frankly, one of the best beers I've ever had. Yes, I'm extremely proud of our efforts. But I do wonder whether this problem of overcarbonation will get better, or worse, with time. Thoughts?
I "dry-hopped" for the final week of secondary with peach and mango slices; when I bottled, it smelled very, very alcoholic, like grain alcohol fumes. I was worried about bottle bombs, since there was a chance that there were still an excess of unfermented sugars in there, in addition to the priming sugar.
After 1 week, I tried a 12oz bottle. Tiny bit of carbonation, figured I'd wait another week to try again.
Tried another last night, like I said, 2 weeks post-bottling. As soon as I popped the cap, it started to foam over. Not wanting to lose a drop, I sucked the foam down (oh, the most delicious foam I've ever had!) and poured the glasses when it subsided. It was, quite frankly, one of the best beers I've ever had. Yes, I'm extremely proud of our efforts. But I do wonder whether this problem of overcarbonation will get better, or worse, with time. Thoughts?