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Fruit Purée and Secondary Fermentation
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I have 5 gallons of cider that underwent a primary with French saison yeast, secondary with wild Brett strains and I am now racking onto blueberry purée in a keg. I understand refermentation will kick back in some. Can I simply vent the keg from time to time to release the co2 that is being created? I am adding the purée as a flavor additive and not a sweetener so I don’t want to potassium sorbate it. Any info appreciated!
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