Is there “Cap Management” of the fruit in the secondary if fermentation is nearly done or all the way done? Or, once racked onto fruit in secondary, can it be left alone for, say, 2 weeks? Thanks,
Lyle
If it’s fully done fermenting, there’s no need for cap management. I don’t think there’s an issue if it’s “mostly done” either, but I don’t like to start racking meads until they’re completely finished fermenting in primary.
Yes, it appeared fully done fermenting. 3 weeks + in primary using Montrachet yeast…no more activity. I racked onto mixed berries yesterday and there is still no activity on the air locks.
I still punch the cap down periodically to ensure nothing ‘grows’ on it. You’ll also likely still have co2 trapped under it.
Thank you. The sample I tried yesterday already tasted great, so can’t wait for the finished product. But with Mead,…that’s exactly what I’ll have to do.