Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fruit in the Secondary

Reply
 
LinkBack Thread Tools
Old 06-29-2012, 12:09 PM   #1
TedLarsen
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Strongsville, Ohio
Posts: 55
Liked 9 Times on 6 Posts

Default Fruit in the Secondary

I have a batch of plum (actually pluot) working, and yesterday I transferred it to the secondary.

I had put the chopped plums in a cheesecloth bag, but when I pulled it out, I saw that some a fair amount of small pieces of the flesh had escaped the bag and were floating about.

I sterilized a strainer and did my best to get all of that out, but I see there's some (not a lot, but a little) in the secondary.

Two questions:
1) Will the presence of the fruit flesh cause a problem in the secondary?
2) How do I get it out of there -- even if I don't need to find a way to get it out right now, I certainly need to strain it out of there at the next racking, right?

Any help or suggestions you can provide this newbie will be appreciated!

__________________
TedLarsen is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 01:12 PM   #2
tjpfeister
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tjpfeister's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Green Bay, WI
Posts: 492
Liked 20 Times on 14 Posts
Likes Given: 18

Default

...

__________________

The hardest part of all-grain brewing is arguing about it on the interwebs.
http://www.facebook.com/pages/Tims-C...9089362?ref=hl


Last edited by tjpfeister; 07-01-2012 at 03:16 AM. Reason: Drunkenly posted incorrect information :)
tjpfeister is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 05:30 PM   #3
Jacob_Marley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Detroit
Posts: 922
Liked 152 Times on 120 Posts
Likes Given: 52

Default

It's generally in the secondary that fermentation finally drops off. This means that particles will continue to be suspended in the must in the secondary until that time ... and so you can't rack effectively til then *anyway* (until things drop out of suspension and the lees develop at the bottom of the carboy).
This is when you rack the wine off of both the fruit particles and also the flocculated/settled yeast ... so just wait the couple or few weeks until things all settle to the bottom then use a racking cane and length of siphon hose to rack the wine to a new jug/carboy, being careful to leave the sediment at the bottom of the current container ... being careful to not accidentally suck any of the lees up by getting the siphon hose too close to the bottom.

__________________
Jacob_Marley is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2012, 02:12 PM   #4
TedLarsen
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Strongsville, Ohio
Posts: 55
Liked 9 Times on 6 Posts

Default

Thanks! I was mostly worried that the little bits of flesh might rot or something and spoil the must.

__________________
TedLarsen is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding fruit to secondary Dicky Wine Making Forum 6 11-14-2011 08:42 AM
Fruit Crusher vs. Fruit Press Brewerone Wine Making Forum 2 08-14-2011 07:34 PM
fruit wines: When should I go to secondary??/ mikesalvo Wine Making Forum 3 05-12-2009 12:19 PM
Apfelwein with honey secondary and oatmeal secondary idea Stinky Wine Making Forum 0 02-11-2009 11:07 PM
Clearing Secondary Cloudiness in Fruit Wine eclecticperson Wine Making Forum 2 04-17-2008 02:11 PM