OK,
I’m doing an all grain milk stout that is currently in primary now. In secondary I’m planning on adding some cacao nibs and 6 lbs. of cherry puree.
When it comes time to bottle out of secondary, do I need to make any adjustments to my priming sugar to prevent bottle bombs? I know the sweet cherry puree will have some residual sugar in it so I don’t want to overdo it and wind up with a bunch of bottle bombs due to over carbonation.
Any experience or thoughts on this process?
Personally I would wait for fermentation to complete before bottling. How long were you planning on leaving the cherry is the fermenter for?
I posted my chocolate cherry stout recipe so others can try it. I all ways add my cherry puree after primary fermentation is done. Then add it to the secondary for about seven days, I check my gravity after seven days and if stays the same i go ahead and bottle.
I personally think that you will be fine. If you are not seeing any further fermentation activity from your hydrometer or refractometer, I doubt that you will have enough residual sugar from the cherries at that point to make much of a difference on the carbonation level.
I am assuming that none of the solids or at least not a significant amount from the cherries are making it into your bottles?
You might want to consider boosting the fermentation temp at the tail end of your secondary by a few degrees and giving it an extra week in the ferementer if you want to play it safe.
Cool, thanks for the info.
I’ll give that a shot when I finish up secondary.
Thanks,