Hi all
Just started my first batch with actual fruit (not-from-concentrate, if you will). In my case it's banana. Just a couple questions below associated with some of the steps prior to pitching, which I'm assuming can be extended to many other fruit types.
In my case, I froze the fruit first, then thawed, brought to a boil in water, reduced heat and simmered for about 30min, let cool, then added K-Meta. That's where I'll pick it up...
1. After K-Meta... before Pectic Enzyme (the 8, 10, 12, whatever Hr window):
- Dissolve K-Meta in water, or sprinkle on must and stir in?
- Cover with... Sealed container? Under airlock? Loose lid? Towel? Etc?
2. After Pectic Enzyme... before Yeast:
- How long before pitching (i've seen varying opinions)?
- Again, dissolve or sprinkle & stir?
- Again, container covered how?
3. At time of pitching yeast:
- More K-Meta?
- Yeast nutrient directly in the must? Or with a Starter?
Thanks all for your insight and sharing from your experience!
Just started my first batch with actual fruit (not-from-concentrate, if you will). In my case it's banana. Just a couple questions below associated with some of the steps prior to pitching, which I'm assuming can be extended to many other fruit types.
In my case, I froze the fruit first, then thawed, brought to a boil in water, reduced heat and simmered for about 30min, let cool, then added K-Meta. That's where I'll pick it up...
1. After K-Meta... before Pectic Enzyme (the 8, 10, 12, whatever Hr window):
- Dissolve K-Meta in water, or sprinkle on must and stir in?
- Cover with... Sealed container? Under airlock? Loose lid? Towel? Etc?
2. After Pectic Enzyme... before Yeast:
- How long before pitching (i've seen varying opinions)?
- Again, dissolve or sprinkle & stir?
- Again, container covered how?
3. At time of pitching yeast:
- More K-Meta?
- Yeast nutrient directly in the must? Or with a Starter?
Thanks all for your insight and sharing from your experience!