Originally Posted by epyonxero
I just started a blackberry melomel last night. I did 1/4 of the fruit in primary and plan to add the rest in secondary. One thing Im not sure about is if I should kill the yeast or not before adding the seconday fruit.
Any particular reason to add majority of the fruit in the secondary? Why not to the primary?
Also, why would you want to stop fermentation before adding more fruit? Are you wanting to backsweeten using fruit?
Don't feel obligated to reply to all those questions. Just curious.