Originally Posted by hunter6190
is this a normal amount to be seeing or should there be more? there is also some yeast nutrient in there, And how to i Know when its ready for secondary fermentation?
My second question is about the secondary. after the primary is finished i was going to rack into five 1 gallon carboys and add fruits.
Is there anything i need to add other than the fruit? or is it ok to sterilize the fruit, cut it up, put it into the empty 1 gallon carboy then rack onto it?
Should be fine. It may speed up and it may stay that way for a month or so. To answer on when it's done: Hydrometer. When readings on the hydrometer stay the same for 3 weeks in a row then rack to secondary. Lacking that wait until you can see no activity in the air lock for 2 minutes or so. That is no bubbles. That should be fairly close to what you need. Also another indication is that the lees (sediment) piles up and doesn't get much bigger over a weeks time.
Your second quesion: No need to steralize the fruit. I do recomend that you put in a larger container than 1 gal, such as a brew bucket.
1: Strawberries, chop fine or even puree: Best in a mesh bag.
2: Peach, chop into at least 1/4 peices and in a mesh bag or puree and put in a mesh bag.
3: Watermellon: I like putting this through a blender and then the resulting puree through a screen to get most of the peices out. You should end up with juice or close to it. From experience: Don't put in the watermellon foam that is blended. It wont taste good.
4: Pear: Blend and through a screen and then put in. It will oxidize a bit and turn brown.
On the fruit: I recomend also putting in a bit of pectic enzyme to help it clear and freeze/thaw the fruit to help break up the cel walls and render more juice.