I made a 5 gallon batch (a few months ago) and 2 weeks ago I split it into 5 carlo rossi 1 gallon jugs with different things in each of them (blueberry, dried traverse city cherries, cinnamon & clove, chipotle & guajillo pepper, and finally cocoa powder & peppermint. now for the questions...
1. It looks like the blueberry one is starting back up with a little bubbling (i didn't throw a campden tablet to kill the yeast yet) and I am wondering if I should do that in all the jugs to make sure the yeast dies? Also how much per gallon...half a tablet...a whole tablet?
2. Assuming I want this cleared more for bottling (and I have no spare jugs), what should I do to rack off the fruit? I was thinking about going into a sanitized "something or other" and then clean the jug and rack right back into it for aging/clearing...any problems with this...or any better ideas?
Thanks in advance,