Quick question from a beginner:
I made a batch of this using 1118 and it's been popping for three weeks straight every second. I topped it up to the neck because the surface area on the apricots made me worried it would grow some aliens on it. I used dried apricots (wont have any here in Seattle until next summer) and two vanilla beans split. My question is this: There is a ton of pulp floating about as the yeast and water has gone to town on them. I read elsewhere to try to get the mixture off the fruit to prevent decomposing off-flavors, but since primary fermentation is clearly still in full effect, this seems like a terrible idea as I don't want to stall the yeast. Do I just wait until it calms down and the SG stays stable and then rack off the fruit or do it sooner?