Hardball
Well-Known Member
I racked an American Wheat on to a can of Oregon Fruit raspberry puree. Once I saw that the airlock was bubbling and no oxygen was present I started swirling to rouse the fruit on the bottom.
Question: How much rousing does this need? Should I turn the thing on its side to get the fruit off the bottom, or is the odd swirl enough? I plan on keeping it in secondary for 2 weeks.
Question: How much fermentation is expected after adding the fruit? I am getting what looks like champagne bubbles rising to the top.
Question: How much rousing does this need? Should I turn the thing on its side to get the fruit off the bottom, or is the odd swirl enough? I plan on keeping it in secondary for 2 weeks.
Question: How much fermentation is expected after adding the fruit? I am getting what looks like champagne bubbles rising to the top.