Brad, I gave up on my beer plan and decided to try it out as a wine instead. I stupidly decided to add a bunch of ume too, so it is pretty much too sour to drink. However at 14% abv it should be fine to age for a while and mellow. Perhaps I can blend it with another wine down the road, or just use it for coolers in August.
Keep an eye on the fruit, my biwa floated to the top form the must. I forgot to punch it down on a daily basis and came back from a short trip to Hakone to find some mold on the top of the biwa must. At that point the majority of the fermentation was already done so I carefully racked the wine to a clean fermenter (then bleached my gear for 2 days).
100 bottles, sounds like you need some help
I dont know my bottle count, most are under the floor keeping cool.
Im out until fall unless I get temp control too. Summer really presses the case for kegging and keezering.