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I do want to freeze at least some portion of the berries; my freezer doesn't have too much room so I would probably have to freeze them in batches and then move them from freezer to fridge while the next batch is freezing.Good catch on the lemon juice; I copy/pasted some of the procedure text from my previous Skeeter Pee and I guess I didn't clean it up as well as I thought. Edited original post.As far as airlocking with the fruit still included, my reason for removing the fruit was that my only airlockable vessels are carboys; I don't think that I could easily get fruit in/out through their narrow necks. (My primary fermentation vessel is a 10 gallon Brute bucket without a lid; I just covered it with a towel during my previous fermentation)I guess another option would be to delay transferring to a carboy until closer to the end of fermentation if that extra bit of fruit exposure time is worthwhile/the risk of oxidation isn't too great. I suppose I could also drill a hole in a lid for the Brute to fit an airlock and leave the wine in the bucket until it's completely finished fermenting, although I was under the impression that the lids don't tend to seal to the buckets very well.
I do want to freeze at least some portion of the berries; my freezer doesn't have too much room so I would probably have to freeze them in batches and then move them from freezer to fridge while the next batch is freezing.
Good catch on the lemon juice; I copy/pasted some of the procedure text from my previous Skeeter Pee and I guess I didn't clean it up as well as I thought. Edited original post.
As far as airlocking with the fruit still included, my reason for removing the fruit was that my only airlockable vessels are carboys; I don't think that I could easily get fruit in/out through their narrow necks.
(My primary fermentation vessel is a 10 gallon Brute bucket without a lid; I just covered it with a towel during my previous fermentation)
I guess another option would be to delay transferring to a carboy until closer to the end of fermentation if that extra bit of fruit exposure time is worthwhile/the risk of oxidation isn't too great. I suppose I could also drill a hole in a lid for the Brute to fit an airlock and leave the wine in the bucket until it's completely finished fermenting, although I was under the impression that the lids don't tend to seal to the buckets very well.
