- Jun 14, 2014
- Reaction score
How long should I leave fruit in secondary? It's under airlock and getting swirled multiple times daily.
Pineapple, and crabapple/apple (two wines). I'm trying to up the fruit flavour in both. They were both dry (0.994 and 0.992 respectively). I treated both wines with kmeta and froze/thawed the fruit, treating that with pectic enzyme before adding to the wine. I've never added fruit in secondary before and am wondering how long to leave it. Temp is 17/18C. (65F). I'm not opening the carboys to swirl, just making sure any fruit floating at the top is reintegrated.What kind of fruit is it? How warm is the room it is in? What was the SG of the wine when you racked onto the fruit?