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Old 09-10-2013, 08:21 PM   #21
winvarin
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So for #3, I can rack to a secondary on top of my stabilizers. Do I need to cold crash first, or is it enough to wait for the gravity to level out and for the active off gassing to mostly stop?

When I add the fruit, would you recommend putting it into the secondary? Or would it be better to add the fruit to an additional carboy, then rack the mead into that third vessel and off any material that might have settled out in secondary.

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Old 09-10-2013, 08:43 PM   #22
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Yeah, racking on top of or adding in after is fine. You don't need to cold crash. Just wait until the gravity is down to where you want it before stabilizing.

I'd just add the fruit in after the stabilizers get things under control. Then rack off the fruit at some later point. Remember, every time you rack, you're losing mead, so try to cut out ones that may be unnecessary.

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Old 09-10-2013, 10:11 PM   #23
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You could freeze the puree till needed, just bring back up to room temp!

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Old 09-11-2013, 01:18 AM   #24
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The state of the purée is not in question at the moment. It's one of those 3 lb cans of Oregon fruit purée from my LHBS. It will be good until I am ready to add it. And I am thinking I will likely wind up using the whole can and leaving the mead on it until the flavor is where I want it

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