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Old 05-04-2010, 03:05 PM   #1
bonescole
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Default Quick question about when to rack off fruit

I Did a simple 1 gallon blueberry melomel recipe this weekend and was wondering what the consensus is on how long I should let the fruit stay in the primary before I rack it to another carboy? I have read a ton of information, but want to see what you guys think. If anyone ran into issues with leaving it on too long etc..
Here is the recipe:
3 pounds Desert honey heated to 180 and then skimmed the top for the white stuff. (Random honey choice as I just grabbed what I could find at Trader Joes)
24 ounces blueberries, frozen and thawed three times and then added 48 hours after the fermentation started. (What a mess, but I wanted to make sure that there would be some alcohol content to make sure there was no mold issues from the fruit, we will see how this goes though. I was also hoping this would add a bit of nutrients for the yeast as I forgot to break up the energizer and stagger it with enzymes)
Lalvin EC 1118 yeast 1 teaspoon (really rough estimate and I probably used too much, but at $1.49 a pack I think I will live)
1 teaspoon LD Carlson Yeast Energizer
Both the energizer and the yeast were rehydrated together for 30 minutes before pitching.

I plan on racking this onto about 1 pound of Raspberries just to see if it adds anything to the taste, so need an idea of how long I should leave the mead on those in the secondary as well, or just until it clears and is ready to bottle?

Thanks,

BC


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Old 05-04-2010, 03:16 PM   #2
TipsyDragon
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leave it on the fruit till fermentation stops both times. then rack to a secondary and let it clear.
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Old 05-04-2010, 03:25 PM   #3
bonescole
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Quote:
Originally Posted by TipsyDragon View Post
leave it on the fruit till fermentation stops both times. then rack to a secondary and let it clear.
Easy enough for me. Thanks for the quick reply. I hope no mold pops up on the fruit.

Thanks,

BC
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