I may have "over pitched" starting OG was 1.056 just 3 days in it is at 1.01. I'm thinking I need to let this sit for at least a week so the yeast can clean things up. Any insight?
I've done that with a slurry before and within 2 days it had done the same thing but I always keep mine a minimum of two weeks to be sure fermentation is done and give the yeast some time to clean things up and start to clear. I haven't used that particular yeast but I wouldn't remove it after 3 days. Its a honey mango, did you put actual honey in there or a honey like malt? If so, how much honey?
it doesn't matter what size a batch is or how much yeast you put in the time to ferment and condition is still the same. For best results 10 days to 2 weeks in my book just to ferment, then a week to condition
1lb honey, 2 mangos, diced. I will give it 10 days and then it will go straight to bottles. Thanks for the replies!
Follow up the Honey mango turned out great, a bit hazy but I rushed the first taste. Going to let this bottle condition for a few more weeks.
