I have a gallon of plain old mead that I started back in June (1qt of honey, 3qts of water, and a pack of ec-1118). I made it simply because I could (i've never even drank mead before). I find that after aging even a few months it tastes incredible.
So I want to make some melomel next.
I plan on starting a 3-gallon batch, letting it ferment down like normal in the primary, then rack it into 3 separate 1-gallon jugs. In each jug I'll add a different fruit. One will be raspberries, one strawberries, and one pineapple (i'm not sure how this will taste, any advice?).
I'll probably juice the fruit before adding it, so i don't have to deal with tons of sediment. How much juice should I add to each gallon for a distinctive, but not overpowering fruit flavor?