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.
Mike
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.
Mike