Mothman
Well-Known Member
I'm going to be adding some mango (frozen chunks) once my primary fermentation is done.
I'm thinking, unless convinced otherwise, that I'll just add it directly to my primary rather than racking to a secondary.
My question, is what advice is there for *how* to add the fruit?
By that I mean:
1 - am I best off to puree it? Or just add the chunks?
2 - will the fruit settle out with the rest of the trub over a week or two, and allow me to rack off to my bottling bucket when it's time?
3 - if the fruit is likely to stay in some form of sloppy suspension, am I better off adding it in a large grain bag, so I can pull it out a couple days before bottling? I use buckets for fermenting, so a bag would be easy to manage.
I'm thinking, unless convinced otherwise, that I'll just add it directly to my primary rather than racking to a secondary.
My question, is what advice is there for *how* to add the fruit?
By that I mean:
1 - am I best off to puree it? Or just add the chunks?
2 - will the fruit settle out with the rest of the trub over a week or two, and allow me to rack off to my bottling bucket when it's time?
3 - if the fruit is likely to stay in some form of sloppy suspension, am I better off adding it in a large grain bag, so I can pull it out a couple days before bottling? I use buckets for fermenting, so a bag would be easy to manage.
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