View Full Version : First Melomel: Punching the Cap and Duration of Secondary Fermentation?

10-14-2015, 09:04 AM
Hello! I am in the process of making a one gallon batch of peach melomel. After two weeks, the primary fermentation in the glass carboy is bubbling about once every 15 seconds. I plan to transfer to a bucket with air lock and add the 3 pounds of frozen peaches when the primary fermentation gets down to a bubble every 30 seconds.

I've read about punching the cap. Can I just stir the contents about twice a day for a week or is there a specific method to punching the cap? Does the aeration cause any problems, like vinegar formation?

How long does the secondary fermentation last? Should I add some yeast nutrient and energizer to support the fermentation since I would think it would start up again with the addition of fruit sugars?

After the secondary fermentation is finished, I plan on transferring the mead to a glass carboy with air lock for bulk aging for 6 to 24 months.

Best regards.


10-14-2015, 09:22 AM
Hello Mike,

Using air bubble rate to judge fermentation is iffy. Suggest you get a hydrometer to measure the specific gravity. Amazon.com sells them: http://www.amazon.com/Brew-Tapper-Triple-Scale-Hydrometer/dp/B00TUQIBG0/ref=sr_1_3?ie=UTF8&qid=1444828960&sr=8-3&keywords=hydrometer

Punching the cap down is something you worry about in primary fermentation when the fruit cap is exposed to air.

Secondary fermentation lasts until it is done.....there is no rule of thumb. That is why a hydrometer is needed to measure the S.G. and determine when it is stable.

Nutrients and energizer are not used during secondary fermentation in my experience.


10-15-2015, 05:42 AM
Hello! Thank you for your note. I'll be adding the fruit during secondary fermentation. Is the cap handled the same during secondary fermentation as during primary fermentation? Thank you and best regards.