Secondary fruit fermentation bottled too early . . . Avoiding a bomb!

[djbradle]

I just bottled up three Grolsch flip tops from a half gallon fig tripel in secondary. The fermentation of the figs was certainly not finished yet but I liked the taste so much that I didn't want to let the flavor be consumed too much by the yeast.

My problem is that I added priming sugar to each bottle and have vented them three times already due to fear of the yeast still fermenting the pulp and sugars at the bottom of the bottles and that which is still in suspension. I can see the bubbles rising when I look brought the bottles.

What is my best option here?

1. Leave the tops loose for the venting co2 until all action is stopped and than re-prime. (I'm leaning towards this option)

2. Just let them be and be prepared for a very carbonated tripel not knowing exactly what may happen.

 

[phoenixs4r]

Possibly pasteurization?

 

[djbradle]

I guess I could put it in a hot bath for 10-15 minutes at 160 but would that affect the taste? I would have to re-yeast at that point as well.

 

[phoenixs4r]

No clue. Try one and see? I saw a thread in the mead section I think that talks about it. Should be the same concept.

 

[jonnyboy]

Wouldn't refrigeration stop the yeast? They'll go dormant?

 

[djbradle]

They certainly would but the bottles would never carb up so I'll be forced to wait for the fruit fermentation to complete and then prime with sugar.

 

[phoenixs4r]

Wouldn't refrigeration stop the yeast? They'll go dormant?

They certainly would but the bottles would never carb up so I'll be forced to wait for the fruit fermentation to complete and then prime with sugar.

I'd imagine he meant after proper carbonation level has been achieved. Nevertheless, I don't think cooling the bottles stops ALL fermentation, but certainly most.

 

[djbradle]

I wasn't happy with my racking into the flip tops while fermentation wasn't done so I emptied those three bottles back on top of another 8oz of figs in the half gallon jug topped up with more of the tripel for a third fermentation. . . . This time I'll wait til it is complete before I rack to the bottles or another bright vessel.

 

[djbradle]

So the original tripel had an OG of 1.082 and finished at 1.011. (2 weeks)
I racked a half gallon of that 3 gallon batch over 6 oz. of Turkish figs. (1 week)
I then prematurely racked that half gallon into three Grolsch flip tops. (1 week)

Now I racked those three flip tops over 8 more oz. of figs with more of the tripel to make 64 oz. in the half gallon jug.

So this will be a true 3x fermented beer and would be considered 4x when primed or 5x if put to another vessel to clear. I wonder what to expect? Boy does it smell good!