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Mead - Fruit in Secondary
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Topic: Mead - Fruit in Secondary
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Lylebobyle
Cellarman
Posts: 30
Mead - Fruit in Secondary
«
on:
May 22, 2014, 07:58:18 am »
Is there "Cap Management" of the fruit in the secondary if fermentation is nearly done or all the way done? Or, once racked onto fruit in secondary, can it be left alone for, say, 2 weeks? Thanks,
Lyle
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erockrph
I must live here
Posts: 7795
Chepachet, RI
Re: Mead - Fruit in Secondary
«
Reply #1 on:
May 22, 2014, 08:19:41 am »
If it's fully done fermenting, there's no need for cap management. I don't think there's an issue if it's "mostly done" either, but I don't like to start racking meads until they're completely finished fermenting in primary.
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Eric B.
Finally got around to starting a homebrewing blog:
The Hop Whisperer
Lylebobyle
Cellarman
Posts: 30
Re: Mead - Fruit in Secondary
«
Reply #2 on:
May 22, 2014, 08:24:14 am »
Yes, it appeared fully done fermenting. 3 weeks + in primary using Montrachet yeast.....no more activity. I racked onto mixed berries yesterday and there is still no activity on the air locks.
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dkfick
Senior Brewmaster
Posts: 1054
Re: Mead - Fruit in Secondary
«
Reply #3 on:
May 22, 2014, 08:30:49 am »
I still punch the cap down periodically to ensure nothing 'grows' on it. You'll also likely still have co2 trapped under it.
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BJCP A0936 National Beer Judge and Mead Judge
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HBT "mors"
Lylebobyle
Cellarman
Posts: 30
Re: Mead - Fruit in Secondary
«
Reply #4 on:
May 22, 2014, 08:40:54 am »
Thank you. The sample I tried yesterday already tasted great, so can't wait for the finished product. But with Mead,...that's exactly what I'll have to do.
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American Homebrewers Association | AHA Forum
General Category
General Homebrew Discussion
Mead - Fruit in Secondary