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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Adding fruit to mead in the secondary
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Old 11-30-2011, 03:00 PM   #11
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I have had good success with steaming.

Back off man! I'm a Scientist.
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Old 11-30-2011, 05:38 PM   #12
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Originally Posted by DirtyGerman View Post
I was thinking Puree and boil? to kill wild yeast and bacteria Or is that over kill?
Boiling not neccessary. It will only bind up the pectins. Great for making Jam but not so great if you want to brew with it. Just wash, puree. I wouldn't think that the wild yeast would be a problem. Spoilage not a problem if you put it in the secondary. Just sanitize your equipment prior to using said equipment.

And don't worry, it will turn out fine. Again recomending the fruit in the secondary fermentation. Less explosion, more flavor.

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