As an alternative to adding in the secondary, I usually add my "secondary" fruit to the primary containter, and then rack to secondary *after* the yeast kick up again on the additional added sugars. Then once any additional signs of fermentation have stopped, I give it another couple weeks to a month or so, then rack for clearing/bulk conditioning. I think this keeps the lees and sediment in the secondary to a minimum, and lets me avoid a third/tertiary racking at some point in the future...
June 28, 2012 - Fruit Mead Experiment
Home brewer Tim Leber shares his experiment comparing fruit added to a mead in the primary and in the secondary.
- Tim Leber's data sheet (PDF)
iTunes | Streaming mp3
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