Hey guys, I'm planning on making a raspberry mead soon. Due to budget constraints, I'll be using preserves. 2 vintner's reserves cans, to be precise. My question is related to the fruit addition.
How do you manage the fruit addition in secondary? I'm planning a 5 gallon batch, and would rack it onto the fruit in a 6-7 gallon carboy. I suspect this will be large enough.
1. What do you guys use for a punch-down tool?
2. Will I need to punch down with preserves at all?
3. What's a good amount of time to leave the preserves in before racking it off again?
4. Will a carboy be a decent vessel for this? I'd suspect that a bucket would be easier to manage, but too much headspace there!
Thanks in advance!
How do you manage the fruit addition in secondary? I'm planning a 5 gallon batch, and would rack it onto the fruit in a 6-7 gallon carboy. I suspect this will be large enough.
1. What do you guys use for a punch-down tool?
2. Will I need to punch down with preserves at all?
3. What's a good amount of time to leave the preserves in before racking it off again?
4. Will a carboy be a decent vessel for this? I'd suspect that a bucket would be easier to manage, but too much headspace there!
Thanks in advance!