I would say that it depends of what effect you want. I have always prepared any fruit in with the must, thus using the sugars in the fruit to enable theMessage 1 of 3 , May 1, 2002View Source
I would say that it depends of what effect you want. I have always prepared any fruit in with the must, thus using the sugars in the fruit to enable the fermentation process and enhance the flavour. However, I have also heard people adding fruit in at the first rack.
Marcus Barici <baricim@...> wrote:
I'm going to attempt to make a strawberry mead. My first question would be
how long do I let the primary ferment before I add the blended strawberries,
and second, how long does this typically age for before it's ready to drink?
Just as a FYI, I used 15 pounds of clover honey in a five gallon carboy,
filled about 2/3 of the way.
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