sangwitch
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- Aug 16, 2006
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I've seen mead recipes that say "add the fruit during secondary fermentation". Has anyone here made recipes that call for adding the fruit during secondary? If so, can you outline your lessons learned, etc.?
Just saying "add the fruit during secondary fermentation" generates a lot of questions. For example: Do I add the fruit to the bucket and let the entire fermenation take place there - or do I add the fruit to acarboy and rack the mead on top? Do I crush the fruit like I would with a wine - or just chop it up?
thanks!
Just saying "add the fruit during secondary fermentation" generates a lot of questions. For example: Do I add the fruit to the bucket and let the entire fermenation take place there - or do I add the fruit to acarboy and rack the mead on top? Do I crush the fruit like I would with a wine - or just chop it up?
thanks!