OP
OP
Brewin_Bob
Well-Known Member
Ok, the mead has been in primary for just over a month. I haven't taken a gravity reading yet because I want to leave it alone for as long as I can. It's been fermenting 56ºF - 65ºF. I tried to keep it between 60ºF and 66ºF but with the past few cold fronts, ambient temp inside of my fermentation chamber (old upright freezer) can drop below my preferred range. I know it hasn't stopped fermentation because I can still see tiny bubbles rising to the top, similar to the later fermentation stages of the wine I'm going to be bottling soon.
I plan to rack the mead to a secondary within the next couple of weeks. If I were to rack the mead onto some fresh cut peaches, do I still need the pectic enzyme? I know that the enzyme is needed when using peaches in wines and meads, but didn't know if it applied to primary fermentation. If the enzyme is needed for secondary fermentation/bulk aging/clearing, how much should I use? And how long is too long for the mead to age on the fruit? I assume with the alcohol content of the mead, and with proper sanitation of the fruit, the peaches won't introduce/grow any mold while aging/clearing.
Thanks.
I plan to rack the mead to a secondary within the next couple of weeks. If I were to rack the mead onto some fresh cut peaches, do I still need the pectic enzyme? I know that the enzyme is needed when using peaches in wines and meads, but didn't know if it applied to primary fermentation. If the enzyme is needed for secondary fermentation/bulk aging/clearing, how much should I use? And how long is too long for the mead to age on the fruit? I assume with the alcohol content of the mead, and with proper sanitation of the fruit, the peaches won't introduce/grow any mold while aging/clearing.
Thanks.
