I'm making the WE Mezza Luna red and have added a couple pounds of raisins to the secondary. I racked later than I thought and it was already at .998 so should have checked yesterday, but I figured it could wait another day. Hopefully there are live yeast still that will convert any sugar the raisins add. I could add more EC1118 yeast if I don't start seeing some action.
How long should the raisins stay in the secondary? I am out of town next week on day 8-12 from now.
Do I stir up the raisins each day?
How long should the raisins stay in the secondary? I am out of town next week on day 8-12 from now.
Do I stir up the raisins each day?