Will cocoa nibs kick fermentation back up?

[elcapitan10]

I'm doing a chocolate peanut butter stout, and have had the stout sitting on the peanut butter powder in the secondary for about a month. It has been about 2 months since brewing. I added cocoa nibs this past Sunday, and noticed the air lock started bubbling again on Monday, and has not stopped yet. Are there sugars in the cocoa nibs that are being fermented out, or is it possible that I introduced an infection? I tried looking around online but couldn't find much about cocoa nibs fermenting out.

Any help is appreciated!

 

[Colorowdy]

Did you make a tincture with them? Spirits like whiskey and vodka have sugars in them that will ferment out.
After a little searching 1oz of nibs has 10 g of carbohydrates. If they are monosaccharides or disaccharides they would ferment out. I might be wrong about that. I'm sure someone smarter then me has a better answer.

 

[elcapitan10]

Yes I did soak them in vodka for about a week and included the vodka when I put them in the secondary.


Sent from my iPhone using Home Brew

 

[elcapitan10]

Bump


Sent from my iPhone using Home Brew

 

[fearwig]

Airlock bubbles do not mean fermentation. Don't try to learn the language of airlocks. It's probably nucleation of dissolved CO2.

You'll know if it's infected when it looks, smells, or tastes conspicuously infected. Or doesn't.

 

[kcmobrewer]

I've used them several times in secondary, never noticed any restarted fermentations. Although I am by no means an expert. I just give them an extra long time to get saturated and sink in the beer, I have never soaked them in vodka.

 

[619Brewer]

I've used them several times in secondary, never noticed any restarted fermentations. Although I am by no means an expert. I just give them an extra long time to get saturated and sink in the beer, I have never soaked them in vodka.

Same here.