Active secondary

[Ginwu]

I put my fruit in with secondary and it seems I made the left over yeast very happy. The fermentation has become very active again. The sg was at 1.000 when I transferred and have no idea if I will get a dry melomel or sweet now, or what the sg will end at. I was going for a sweeter melomel but its up in the air.

 

[Arpolis]

Depending on the yeast and your original gravity reading this may ferment back to 1.000 or lower. Most wine yeasts can go from 12-18% ABV. If you want it sweeter then wait for it to clear again then add crushed Camden tablets at 1 per gallon and Sorbate at 1/2tsp per gallon. Wait 12 hours and then add new fruit or sugar to desired level. That will prevent further fermentation.