Originally Posted by Arpolis
Purée is always considered more pound for pound than fresh fruit. I think the ratio of purée to fresh is about 1.5 to 1. So 8lb of purée is about 12lb of fresh fruit.
Still you are not bad off. For most melomels we all like to add some fruit to primary and the rest to secondary which helps to impart a richer "non-fermented" fruit taste. So after you transfer to secondary add another 4lb of fruit and you will be golden.
I used a mesh bag for the fruit. I wonder whether I should pull the fruit out before the primary is complete (i.e. after a week or so) or leave the bag in for the entire primary. I worry about excess tannin extraction.
And after the primary, I rack to a carboy, top up, and leave it at what temp? Primary ferment is at 62F. If possible, it's more convenient to hold the secondary between 68-70F. Will that work for the secondary fermentation?