Fruit Punch Down

Other Fermentables
1

I’m making a peach melomel.  Some of the parameters of punch down are hazy to me.  I understand that I should punch down the fruit to prevent mold twice a day.  How long do I continue punching down?  Should I rack into secondary so I can stop punching down?

Here is the basic info.  I started fermentation Sunday afternoon.  OG=1.086.  I noticed fermentation Sunday evening.  I’m doing staggered nutrient additions and degassing.  I plan to add about 4 lbs of frozen then defrosted peaches this (Monday) evening to 4 gallons of mead.

Thanks

2

I punch down for the first week or so when adding a Staggered Nutrient Addition, then just leave it be to continue to ferment.  Rack at about 4 weeks or when I hit the desired gravity.

I have a Peach Mel going now that’s about 5 weeks in, so I’ll take a gravity sample this weekend to see where we are at.

3

Thanks