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Reduce your heat, you only need a low rolling boil. Reduce the surface area of the wort. ( Use a narrow pot) There's nothing wrong with topping off with sanitary water. Its a common practice known as a partial boil.


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I've never had a problem with infection when adding raspberries to the secondary with my chocolate raspberry stout, but by then, the alcohol was at nearly 8%. I usually add about 3# fresh or previously frozen for a crisp, subtle flavor that paired beautifully with the chocolate. It aged in the bottle very well, as the berry flavor stayed intact. I wonder, ...


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My process involves soaking the bottles in a bucket of Napisan or similar for a day or so, then using a butter knife, whittle off the soggy labels. For any remaining glue, grab a Magic Eraser and give them a scrub. The micro abrasion of the Magic Eraser works a treat. This method allows me to de-label up to 100 bottles in under an hour.



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