- Nov 28, 2013
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I am about to start a small batch of blackberry mead and was wondering what the benefits are of adding the fruit during or after primary fermentation? I've seen recipes for both, I'm leaning towards adding the berries at the start (approx 1 1/2 cups per gallon) and fermenting with Mangrove Jack M05 mead yeast, but have read that the fruit flavour can be muted by fermenting alongside the honey. Does co-fermenting fruit and honey have drawbacks?