Last week, I started a gallon batch of Blackberry Melomel, using 3.5 lbs. of blackberry honey, 1/2 Can (= to 1.5 lbs) of Oregon Blackberry puree, and Lalvin 71B yeast. The OG was just under 1.13 before adding the yeast.
Fermentation has been fast and furious, and has backed off a bit the last couple of days. Yesterday, I noticed an excessive amount of lees on the bottom of my carboy, approx. 2" or more. I suspect most of this is residue from the puree.
My question is what to do when I rack. I want to top off to maintain a gallon or more, but it seems like I will have 3 scenarios:
1: Too Dry: I'll want to add some sugar water to sweeten, but I won't want any additional fermentation. I'm thinking I will stick the gallon jug in the fridge a few days before I rack. Once in the seconday, I'll add sorbate and sulfites to de-activate the yeast, add the sugar water mixture, and let it sit to clear.
2: Just right: If the SG and taste is right where I want it, then I'm thinking I'll do about the same as above. However, if I want to maintain the SG, do I top off with a sugar/water mixture with the same approximate SG?
3: Too Sweet: I don't believe this will be the case. If it is too sweet, I would rack off the lees to the secondary, skip the sorbate and sulfite, and just top it off with water.
Does this sound like I have the right idea? Any advice is appreciated. It's still bubbling, so I won't be ready to rack for at least a few weeks.
Fermentation has been fast and furious, and has backed off a bit the last couple of days. Yesterday, I noticed an excessive amount of lees on the bottom of my carboy, approx. 2" or more. I suspect most of this is residue from the puree.
My question is what to do when I rack. I want to top off to maintain a gallon or more, but it seems like I will have 3 scenarios:
1: Too Dry: I'll want to add some sugar water to sweeten, but I won't want any additional fermentation. I'm thinking I will stick the gallon jug in the fridge a few days before I rack. Once in the seconday, I'll add sorbate and sulfites to de-activate the yeast, add the sugar water mixture, and let it sit to clear.
2: Just right: If the SG and taste is right where I want it, then I'm thinking I'll do about the same as above. However, if I want to maintain the SG, do I top off with a sugar/water mixture with the same approximate SG?
3: Too Sweet: I don't believe this will be the case. If it is too sweet, I would rack off the lees to the secondary, skip the sorbate and sulfite, and just top it off with water.
Does this sound like I have the right idea? Any advice is appreciated. It's still bubbling, so I won't be ready to rack for at least a few weeks.