Originally Posted by str8wire
If you're making beer, DON'T DE-GAS!!!
the OP hasn't stated what he's using for secondary, but if they are using a corny keg then the definitely de-gas. if you don't degas as you go, then you'll have one hell of a time degassing to rack off the cherries later. if you let the pressure build and try to de-gas later it will probably foam through the pressure release valve at first followed by cherry pieces which will eventually be all over you, the walls and everything in a 3' radius. this has happened to me with a batch i added brett and then later added cherries and it refermented like crazy - OG six months ago was 1.108, SG now 1.006. that's a BIG beer
i say de-gas the secondary after you've added fruit and fermentation re-starts. after all, you de-gas with air lock or blow off tube while it's in primary fermentation. what's different??
the fruit will probably float at first. then they'll all start to sink to the bottom. they'll be there for awhile and then for some reason, they start to float again. they do this very slowly over time, most likely from temperature changes in my apt.
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