I'm having a hell of a time finding the answer in search.
Say I made a traditional mead ( no fruit , just honey , yeast , water ) and wanted to add fruit to my secondary.
Now all reports ( that I've seen ) have stated adding pectin before fermantation. My dilemma.
Is adding pectin enzyme acceptable in secondary along with my stabalizers and fruit before I rack the Trad. Mead ?
Basically what is the proper way of doing this ?
Say I made a traditional mead ( no fruit , just honey , yeast , water ) and wanted to add fruit to my secondary.
Now all reports ( that I've seen ) have stated adding pectin before fermantation. My dilemma.
Is adding pectin enzyme acceptable in secondary along with my stabalizers and fruit before I rack the Trad. Mead ?
Basically what is the proper way of doing this ?