
I'm so confused about secondary fermentation.
I am flavoring my cider/ in secondary. I cooked down a bunch of blueberries to add it's juice to the cider to flavor it, which has sugars but not much. Obviously that's going to start off fermentation again but what I've been reading says it should be stable through this phase with no activity. I feel like I'm missing something basic/ obvious. Is it going to lose the flavor because it's continuing to ferment? Should I age it, add the campote/ juice and then stabilize?