Quote:
Originally Posted by dr_chamb
That sounds awesome. I'll definitely let this one age like it should. You said to add the fruit and spice to the secondary, am I adding it into the brew process as well? I've read that most meads should have the fruits/spices re added to the secondary.
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Some people like to put fruit and spices in the primary and in the secondary. I personally prefer to put it all in the secondary, mostly. I am currently doing a lime vanilla mint mead with lime zest in the primary and a Blackberry/Black Tea mead and I made tea with the water and put it in the primary. So it's not all cut and dry. Mostly, If the flavor is small like a bit of juice, I like to put a bit in the primary and the majority in the secondary.
Now, some wording you said is kinda odd to me: Brew Process. I personally refer the whole thing as this. The Primary is putting the honey, water, nutrients, and yeast together. Very Important, you don't need to boil honey like you do with beer. Honey is perfectly anticeptic before you add it to the water. Brewing Mead is different than brewing beer. All you need is to heat up the honey just enough to fully mix it with the water. This should be not much past room temp. Definitely not boiling. Just thought I would add that in.
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