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Old 02-08-2008, 12:53 AM   #1
Jan 2008
Posts: 28
Liked 1 Times on 1 Posts

here's a question i probably should have asked already. whats the difference between adding when things are just getting started and after the first racking.

i gather that adds a considerable amount of sugars for the yeast to go hojo over, but what will give a better taste?

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Old 02-08-2008, 01:04 AM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Well the argument is over where do you get the most fruit flavors. There are those fighting for primary and those fighting for secondary. The discussion seems to be that some people think that if the yeasties are allowed to eat up all the sugars in the must, than racked on top of the fruit, then the fruit should impart more flavors.

Personally I don't know, there seems to be little evidence either way, so my solution as to do both (as advised by another memeber, Pyro). I did 4 lbs of blueberry in primary and will be racking on top of 3-5 lbs more depending on how much flavor I want to add.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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