Panicing a bit...
My 5 gal primary is full of fermenting apples that are going mental! And have been since I pitched on Thursday evening. There is a cap of apple pulp on top which is much less deep than it was earlier in the week, but at 1060 its not ready for racking into secondary.
I have some blackberrys which I prepared and primed with nutrient yesterday afternoon sat in a large stainless cooking pot, its been there about 28hrs so ready for me to pitch (recipie says 24hrs). Thing is I'm not confident there is room enough in the pot for the swell after adding yeast. I've been cought out with the apples still needing my primary and the fruit making more juice than expected for me to pitch in my large stainless pot.
How long can I leave it before pitching my yeast? ie will it spoil after 48hrs? Will it be ok to add the yeast and split between 2 large stainless pots until the primary becomes available? Or should I rack the apples now, sanitise my primary and use that? I guess there is about a litre of space above the juice Im making a gallon batch.
Thanks for the help