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Fruit Sack Weights

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Barrel Char Wood Products
N

Noven

NewBee
Registered Member
Jun 13, 2008
12
0
0
I have been reading alot here and ran across people saying that the weigh down bags in the carboy. What do you use to weigh them down (that is sanitized of course)?
 
Do you need to take care when punching down the cap (or bag) if you add the fruit to secondary? Is aeration at this stage less desirable, or is it still okay? Chances are that there will still be some fermentation going on, but can the mead be compromised if you introduce too much oxygen to the must in the few weeks after primary is done, when you've got the fruit in secondary?
 
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