Author Topic: Fruit Punch Down  (Read 423 times)

Offline kramerog

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Fruit Punch Down
« on: October 14, 2013, 10:09:02 AM »
I'm making a peach melomel.  Some of the parameters of punch down are hazy to me.  I understand that I should punch down the fruit to prevent mold twice a day.  How long do I continue punching down?  Should I rack into secondary so I can stop punching down? 

Here is the basic info.  I started fermentation Sunday afternoon.  OG=1.086.  I noticed fermentation Sunday evening.  I'm doing staggered nutrient additions and degassing.  I plan to add about 4 lbs of frozen then defrosted peaches this (Monday) evening to 4 gallons of mead.

Thanks
« Last Edit: October 14, 2013, 10:48:01 AM by kramerog »
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Offline realbeerguy

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Re: Fruit Punch Down
« Reply #1 on: October 15, 2013, 09:37:43 AM »
I punch down for the first week or so when adding a Staggered Nutrient Addition, then just leave it be to continue to ferment.  Rack at about 4 weeks or when I hit the desired gravity.

I have a Peach Mel going now that's about 5 weeks in, so I'll take a gravity sample this weekend to see where we are at.
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Offline kramerog

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Re: Fruit Punch Down
« Reply #2 on: October 15, 2013, 09:50:27 AM »
Thanks
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