I’m making a Belgian blond, and I intend to rack half of the batch onto fruit (chokecherries). My question is: should I wait until the beer is fully fermented out, and then rack one half onto fruit in asecondary, and bottle the second half? Or should I rack the “fruit half” of the batch into secondary before the primary is fully completed, and keep the other half in primary until it’s fermented out fully?
Wait until the beer is fermented out. Then rack the fruit half to secondary with the fruit already added. What I do is use a bucket with a large mesh bag for the fruit. When I get the fruit taste I want I can simply lift the bag and get the bulk of the fruit. The other half can remain in the primary until you get the bottling equipment out. If its not an issue getting out the equipment you can bottle and get a head start on carbonation.
Thanks for the reply!
