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The acidity shoot up caused yeast to go dormant and fall, causing clarity. Please take gravity readings to see if fermentation was complete or not.

Give it few months, you’ll see it becomes kind of transparent, with hint of colour and on the bottom of bottle, you’ll see orange colour trub, you can then slowly rake it. Add a clove to each bottle to get more mangoish aroma

well there’s at least one craft brewery making it in India (spices, herbs, where else) https://www.thehindu.com/features/metroplus/Brewing-Indian-flavours/article14014051.ece https://www.huffingtonpost.in/2016/09/20/9-amazing-flavours-of-craft-beer-that-are-available-in-india_a_21475895/

Cream fat could mean poor head retention. Why not make a small test with a PET Soda bottle.

Just to add, Glucose D is dextrose, a sugar. It is fully fermentable.

Looks like pellicle and oxidation. Sorry. Hope I’m wrong.

Just shake it up at fermentation temperature , avoid opening the lid. This will make them swim again. Check gravity too, it’ll help.

Whoa! And how did it turn out?

Please upload a picture or two

It’s good to agitate during first few days of fermentation. I don’t think you’ll have problem with floaters as long as lid is not opened. They’ll sink after a few days. The co2 will make it safe.

Opening the collection jar while fermenting is impossible. At least I can’t open it. I tried everything from applying food grade gel lubricant to releasing the pressure and even keeping it not tight ( created real mess once pressure built). If anyone can give ideas, I’d be thankful. I do love it...

Oops!

Brewed a chocolate oatmeal stout yesterday. Used lager yeast, fermenting under pressure. Using yeast cake from previous batch. Used all home made malt. Made chocolate malt, caramel malt too. All speciality malts were cold steeped and then added to the boil. Here goes:

First brew is something you’d always remember. Yes blow offs do happen and can be reduced by doing a few things- use bigger fermenter or don’t fill beyond 75%; use blow off tube with one end in a bigger container filled with water or sanitizer solution for initial period of 3 days etc. Also...

wish you luck on this wonderful journey. Adding cold water to drop temperature and adjusting gravity is a common practice, I do it as do many of my friends. Use standard recipes, they provide steps as well along with water addition details

Little bit of airlock water should not be big deal, many brewers experience it while cold crashing . I was more concerned about oxygen exposure. even if you bottle now, you may need to think about reducing oxygen exposure.

Proof of pudding in in tasting. Since your wife won’t be drinking it, you can add Camden etc and a day later take a sample drink. This way even after taking sample, no chance of spoiling anything plus it’ll kill any nasties introduced due to dry airlock. It’ll let you know whether to bottle or not.

Well deduct 24 hours for Camden for one and it also finishes a bit faster. I used to use sulphate long time ago, then decided to avoid using chemicals.

Thanks for sharing the results. Just adding, I personally never add any sulphate or Camden etc to my cider. I always make a healthy starter and maintain ph around 3.5 and never had the problem of infection. My experience is acids and healthy yeast starter knock off any competition from nasties...

For fermentation, any yeast would do. The ph should be in range of 3.2 to 3.8. If you find out that indeed was the problem, add calcium carbonate or oyster shells etc to main fermenter to raise ph a little. What was the gravity?