re adding fruit
- Thread starter lmg farms
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To get any advice, I think you will need to tell us exactly what you have put into this batch so far.
i used 16#'s wf honey 5.5 gal deer park water, oxygenated must for 2 hrs O.G 1.096. then hydrated lavin 71B yeast added energizer added nutrients. fermented for 30 days F. G. 0.996
i took this young mead and split it up to trying to make different 3 differnt melomels. this melomel is where i added 5#'s of wild blackberries(they were previously frozen) and let it set for another 30 days. im guessing that the wild blackberries just didnt have enough flavor/juice to them. so i was thinking about buying frozen blackberries and letting them set again for 30 days. thanks
i took this young mead and split it up to trying to make different 3 differnt melomels. this melomel is where i added 5#'s of wild blackberries(they were previously frozen) and let it set for another 30 days. im guessing that the wild blackberries just didnt have enough flavor/juice to them. so i was thinking about buying frozen blackberries and letting them set again for 30 days. thanks
Sasquatch
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You shouldn't have any problem at all.
I make bunches of cherry mead every year using frozen montmorency cherries. Slightly crushing the fruit with something like an empty liquor bottle and adding a bit of pectic enzyme to the must will definitely help extract more juice from the fruit. Your fermentation will probably start up again from the sugar in the new fruit.
I make bunches of cherry mead every year using frozen montmorency cherries. Slightly crushing the fruit with something like an empty liquor bottle and adding a bit of pectic enzyme to the must will definitely help extract more juice from the fruit. Your fermentation will probably start up again from the sugar in the new fruit.
