Fruit and racking

[darkshardx]

Hey all, I've recently done two 3gal batches of saisons which I then racked onto fruit after a week of fermentation. My question now is: Should I rack off the fruit into another carboy and let the yeast clean-up/ finish fermenting the sugars from the fruit? I have a feeling that there are going to be unfermented sugars if I rack right into the bottling bucket from the fruit, leading to overcarbonation at best. What's the general procedure for going from fruit in secondary to bottling? Thanks!

 

[xpops]

i've done banana's, coconut, blueberries, raspberries, strawberry/rhubarb. they've all been in blonde/cream ale's and i have always just left them in secondary on the fruit for approx 2 weeks, then package.

however - i am about to add nectarines to a sour blonde, and will soon be adding tart cherries to an old english ale sour. I'll probably leave them in longer due to the brett and lacto/pedio in the sours, to let them do their things for longer.

so i guess the question comes down to....who will be fermenting the fruit! for saison's, i would imagine just leaving it on the fruit a few weeks would be sufficient.