Timeline for Will this work?
Current License: CC BY-SA 4.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 4, 2019 at 13:40 | vote | accept | Czernina | ||
| Dec 3, 2019 at 21:20 | comment | added | Philippe | So if the mead has already fermented completely, there is less sugar to ferment in the secondary. The krausen will depend on how much sugar you add, if you end up with 50% fermented mead and 50% fermentable juice, the krausen should be a lot smaller than fermenting 100% juice. And yes, you can call it a secondary fermentation since you racked once and added sugar after. | |
| Dec 3, 2019 at 19:59 | comment | added | Czernina | The goal was to do a primary fermentation in a bucket, but of a base flavored mead. Then to add the fruit to the secondary. Does the krausen still form in the secondary if you add more fermentable sugars? Is it considered secondary if you are adding the sugars in stages like I am suggesting? Also, thank you for the great answer! | |
| Dec 3, 2019 at 18:27 | history | answered | Philippe | CC BY-SA 4.0 |