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Old 11-16-2013, 07:50 PM   #1
rtimm1
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Default Fruit Beer fermintation

I am working on a Blackberry Wit. I left the beer in the primary for 8days. Bubbles in air lock were 2 min. apart and I transferred to the secondary and added 3lbs of blackberry puree. The puree started the fermentation all over again. I knew it would do some but it got pretty aggressive. After 5 days in the secondary it has slowed to 30 seconds per bubble. Should I let it go or try and stop it? I was hoping to leave it in the secondary for 2 weeks. After all of that will I still need to add any priming sugar when I bottle. Any help is greatly appreciated.

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Old 11-16-2013, 09:23 PM   #2
Harry482
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Id let it go until it stops. If you prime and bottle before primary fermentation is done, you'll have bottle bombs! Been there and done that!

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Old 11-16-2013, 09:35 PM   #3
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Thank you!

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Old 11-16-2013, 10:24 PM   #4
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Use your hydrometer to decide if it is ready to bottle, not airlock bubbles. Those bubbles lie.

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Old 11-17-2013, 02:57 AM   #5
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As I very fond of saying.

An airlock is a pressure release valve NOT a fermentation indicator. I very much understand how much of a pain it can be to get a sample instead of counting bubbles.

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Old 11-17-2013, 01:43 PM   #6
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Great advice. thank you all for your help.

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