Gotta question about using a Kveik dry Yeast in a mead?

[Brews-n-Blues]

Hello Fellow Fermentors!
I was wondering if anyone has made a Mead using this Kveik yeast:
Mangrove Jack's Craft Series M12
(dry).
I tried this for the first time, in a gallon batch of Pineapple-Mango-Jalapeño Mead and had an interesting experience?
It was the most aggressive fermentation I've ever had? I only used 1/2 of the packet? I fermented at a constant temp of 70°. It had 2 blow-offs! The lees never solidified, but just settled into a wavy, wispy mass that is taking up around a 3rd of the fermentor?
Has anyone had similar experiences using this Yeast?
I've heard Kveik Yeast is incredible when Brewing Beer, but I thought I'd try something different? Wow!?
Let me know please?
I'm trying to decide if I want to use this Yeast with anything else?
It's been racked once to get it off of the fruit. But has been in secondary for a little over a month?

 

[bernardsmith]

I have yet to use Kveik yeast but IMO, that mass is not yeast biomass. If the biomass from the yeast was about a quarter of an inch (1 cm) I would not be surprised but much more than that? No way. I would bet that it's the fruit - both pineapple and mango produce a great deal of sediment.

 

[Brews-n-Blues]

Thanks for your reply.
I've fermented with both fruits before when making Mead and Wine and have never had this amount of lees?
That's what confused me?
I even racked off of the fruit and into a secondary with the leese, because it was still young and not done fernenting yet, but the lees level never changed?
I kept hoping that by letting it sit in secondary at 70°, it would at least condense a little and reduce, but it didn't?
I was going to try to "cold crash" it for a bit, but didn't? I didn't want to leave it on the lees any longer, ao I bottled what I could. I still got 4 smaller bottles out of the batch, so it wasn't a total bust?
This came out really good!
Good lessons learned with this!
Cheers to the Craft!