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Old 03-18-2011, 07:03 PM   #1
Gorski
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Default Benefits of adding fruit during primary fermentation

I'm sorry if this has been covered in other threads, but I've not been able to find an answer. What are the benefits of adding fruit to the primary? It seems to me that you would use more fruit to get the same flavor, since a good portion of the sugars from the fruit would be fermented. Is there something I'm overlooking?

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Old 03-19-2011, 12:25 AM   #2
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i'm a rookie, but from what i have read and noticed with my own, seems like you get color, some flavor, aroma. possibly tannins from the fruit, and pectins. also the extra fermentable sugars and whatever acids the fruit has. i think that fruit added after fermentation would contribute to more of the fruit flavor, and aroma.

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Old 03-19-2011, 02:50 AM   #3
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Yes, you will get some fermentables from the fruit, but in my opinion, when I add fruit to a mead or a brew, I want to be able to detect that taste the fruit lends to the beverage. When adding to the primary, usually the vigorous fermentation will also remove the aromas gained from the fruit. That is why, typically, you see fruit additions added to the secondary where the majority of the fermentation is complete and the delicate aromas will remain.

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Old 03-19-2011, 12:28 PM   #4
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Think of the difference between grape juice and wine...wine doesn't necessarily taste like grapes, but this isn't necessarily a bad thing, right? You will definitely get a different quality of flavor by adding the fruit in primary, and it may not be necessarily recognizable as that particular flavor.

Also, the perception of some flavors may require some residual sweetness, so take this into account (you can still ferment off sugars from the fruit in secondary, but as Avid mentioned, you will be far less likely to loose the delicate aromatic compounds...)

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Old 03-20-2011, 12:37 AM   #5
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You will get some nutrients that may not be present in the honey. Some people will do half the fruit in primary and half in secondary. Overall it is whatever suits you best.

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Old 03-21-2011, 02:14 PM   #6
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Rather than retype it here, I'll point you to a thread over at GotMead.

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Old 03-21-2011, 11:10 PM   #7
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Medsen's post was very helpful, and you should definitely give it a look. Personally, I've done both and I have had success with both. You can get a totally different tasting mead depending on which technique you employ. I think it's all about personal tastes. Try a small batch of each and see which one you prefer. After all, it's your creation!

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Old 03-22-2011, 06:53 AM   #8
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Sorry, I've not responded sooner, new kid and all, but thank you all for your responses. Medsen, that thread is definitely getting bookmarked. Am I correct in thinking 3 lbs/ gal is a good place to start with fruit as it is with honey? Also, I was a little confused about adding the campden tablets. It seems they should be added with the fruit, they would prevent new bacteria from start, but not affect the ongoing fermentation, correct? Sorry, so much stuff to remember.

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Old 03-22-2011, 09:46 AM   #9
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Thanks I also got some great info.

Thanks Roger

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Old 03-22-2011, 07:45 PM   #10
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under "fruit in the Primary Cons" on the attached link
what does "Requires active cap management." Mean, Ive brewed many many beers, but am new to mead. I havnt heard this term used wonder if anyone could spell it out for a Rookie mead maker.

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