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 Joe’s)
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?