Punching Down The Blueberry Skins

[koders]

I started a Blueberry Mead yesterday with 10lbs of fresh blueberries. I know in wine making they punch down the grape skins for added color and flavor. I have been doing the same in my Blueberry mead. Does anyone know how long to do this for? Right now, I am not worried about oxygen in the Must since it is in a reproductive phase, But I think in the next day or two I don't want to add any oxygen.

How long can I punch down the berry skins and not have to worry about oxidation? My Must has an OG of 1.105 if that helps.

[BlueLoon]

I've done this on a few meads with wolf and elderberries. I only punched down the first couple days. Tasted fine. It also helps reduce co2 build up. I'd presume you would stop punching down the same time you stop adding yeast nutrient in staggered additions. So like 1/3 sugar break? Isn't it? I'd presume you have until fermentation slows down. However I think blue berry skins have a lot of tanin so might not go to long. But I'll let more senior mead makers reply. My one and only sparklying blue berry mead is a very light blue berry. Seems like a tough flavor to capture compared to something like raspberry.

[koders]

I found this post from Oskaar. Seems to answer my questions. viewtopic.php?f=18&t=3184&start=0