I made an apricot wheat a few weeks ago. I am moving to the secondary today or tomorrow. Wondering if anyone has recommendations for the secondary. I was going to put a half pound of orange honey and 2 lb's of fresh apricot puree. What would you suggest?
I'm interested by the idea of using honey in the secondary; are you concerned that that will reactivate your dormant yeast, and restart active fermentation? If that's your intention, why wait until "secondary" to add the honey and the apricots?
__________________ Primary 1: Hasty IPA Primary 2: Secondary: Soured Golden Kegged: American Wheat Bottled: Belgian Golden Ale. Planning: American Amber