Why not add to primary after ferment? Then you can simply rack to seconday when the taste is right and save yourself some time and work. If it's autolysis you're concerned about, you should be ok for a couple of months, so long as your yeast was healthy to begin with.No, but for FYI when making something like cherry/apple cider I add the cherries to secondary when I rack after the turbulent primary fermentation foam has settled. This works for me and ditto with hopped cider. I taste, taste, taste and make sure that the fruit or hops can be taken out when the right flavour profile is reached otherwise it can get "too much".
Cheers!
Enter your email address to join: