Originally Posted by Jfriah
Don't know the difference (since I haven't done this yet) between putting fruit in early secondary or later stage after ferm. is finished, in terms of yeast health/alcohol level/new sugar (fruit) to ferment.
Thanks for any tips.
Secondary is just a clearing vessel and to move the brew off the dead yeast for some aging. The amount of fermentation activity should be fairly minimal at that point anyways (at least until you feed it with more fruit sugars).
You shouldn't be in secondary until you're already at your FG anyway, so there's no early/later stages of secondary - the ferment should be DONE before it goes into secondary.
Recommended amount of fruit is ~1-1.5 pounds/US gallon of brew.