re: Homebrewing Thread: Volume II

quote:

---

Bug, I'd be worried about the cheese cloth clogging with fruit pulp. If it's an option, I think a better way to go would be to do the fruit fermentation in a bucket or carboy, then transfer to the keg with a regular racking cane. That way you have more control over sucking debris into the keg. If you don't have a bucket and just have to use a keg, then I think I'd still try to transfer into another keg before bottling.

---

Problem is the 3 gallon fermenter is fulled to the brim with sour. I want to avoid transferring to a 5 gallon to prevent any oxygen pickup. And i don't really have a spare keg. I could puree' the raspberries before adding to keg, but i think i'd still have issues with sediment, probably worse than whole raspberries.

If all else fails i guess i'll just have to use my 5/6 gallon fermenter and purge while simultaneously racking.

Or, i can order another dip tube and cut it short...however, just realizing, i need to add my priming sugar somewhere along the line too, if i'm bottling. And i typically add it to the keg prior to racking. So nevermind, just going to have to do rack to the big fermenter then rack to the keg for bottling.