Adding fruit to second and head space

[jermanimal]

I am making an Apricot Ale and will be adding Oregon Fruit purée in the next day or so to the secondary. Have 5.25 gal in the primary bubbling away, will be headed to a 5 gal secondary. I would normally fill that SOB right to the top, but with the addition of some more food for the yeast, do I need to leave some headspace when working with the Oregon Fruit Puree?

 

[mosquitocontrol]

I've resorted to using a bucket when adding fruit, then tertiary in 5gal carboy. Even with a blowoff tube I had strawberries oozing out of my carboy for 24hrs (left unnoticed). I'll never make that mistake again. Some have used a carboy successfully but I think had a very large diameter blowoff tube (1" or greater) to avoid it getting clogged.

 

[TipsyDragon]

when you add the fruit the yeast will wake up and eat the fructose. use a blow off.

 

[jermanimal]

What are people's thoughts about adding the puree to the primary after the primary fermentation and leave it in that container (bucket), then after the second primary fruit fermentation move to secondary to clarify. Or should I get the beer away from the initial yeast cake from initial fermentation.