Melomel

Other Fermentables
1

I put a melomel together about 3.5 weeks ago. It is still fermenting based on gravity checks over the past few days. The OG was 1.0158 (calculated based on amount of honey and total volumn), I did not include the sugar contribution of 15 pounds of frozen fruit (blueberries, strawberries, blackberries, sweet & sour cherries).
The yeast I used was 71B. At this point, I’m assuming the yeast is bumping up against its maximim alcohol content.
It is fermenting at around 60 degrees ambiant.
As of yesterday, I am an 1.038.
I have to be away for the next month and wondering if I should:

  1. Rack to another carboy before I leave,
  2. Remove the fruit before I leave and just leave it in the primary fermenter,
  3. Do nothing and tend to it when I get back at the end of April.
2

Do you mean 1.158?
You want to rack before you go. I would rack into a carboy letting some sediment come with and if possible keep at 65-70 for the month then back to 60 ish for another month or two then rack more carefully into tertiary and store cool for several months.
Ideally you have a couple days to observe if there is any new activity before leaving. If there is a chance that after racking there are bits of fruit that could clog an airlock I would set up a blow off tube in a bucket of starsan instead so it doesn’t blow while you are away.

3

Yes, I did mean 1.158 not 1.0158!
Ok, I will rack into another carboy tomorrow and I will be able to monitor it for a couple of days since I don’t leave until 4/2.
Thanks for the advice.