JGDrng

Recipes 

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Bush_84

Recipes 

From what I've read (aka never made one) the alcohol content in the brew will kill off anything that would require you to pasteurize the strawberries.

Texron

Recipes 

I have three batches of mead going and in two of them I racked on to fruit in the secondary fermentor. I have read of others adding additional fruit in a tertiary stage of racking. I have an apple/cherry wine that after 8 months of bulk aging just didn't seem to have enough "pop" when you tasted it so I added additional fruit juice to make it taste better and enhance the color.

My oppinion, you can add fruit at any point.....basically up to the point of bottling.

jezter6

Recipes 

If you're really paranoid you could sulfite them, but you should be good to toss them in after a good washing.

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CandleWineProject

Recipes 

Sulfites do help agaist oxidization, so it could help preserve the color a little better.

malkore

Recipes 

How does SWMBO know she doesn't like mead if this is your first batch?

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primary -
secondary - empty
on tap - Marzen, Raspberry Melomel, Summer Whu-eat
bottled - Porter, Wit, Apfelwein, MOAM, Raspberry Melomel, Irish Red Braggot, 10 year old Mead, Pumpkin ale, Chianti, grape wine, Australian Chardonnay
keg aging -
empty kegs - 1
planned: Kolsch, Fruit beer, more wine, SMaSH
annual gallons: 2007=53 2008=28 2009=26
- - -
$10 fermenter cooler - Put a chalkboard on your keg!

gratus fermentatio

Recipes 

Mead needs to age at least a year till it's remotely drinkable. Sure you can add fruit, but that won't alter the fact that mead needs to age. Regards, GF.

Nitsujsedohr

Recipes 

I'll second that. I've tried early batches and YUCK. but, give it a year and it's almost like your drinking something totally different.

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Since the dawn of time man has struggled to create and understand.

KenSchramm

Recipes 

If your mead needs to age for more than a year, you may have some fermentation issues that need some attention. I've served meads at conferences that were less than three months old and they got pretty decent reviews.

Meads that are wonky coming out of the secondary are more than likely the result of nutrient starved fermentations, and have higher alcohol content as a result. That can age out to some extent, but they'll never really rock like those from a healthy fermentation. See part 1,2 and 3 of this: http://www.gotmead.com/forum/blog.php?b=41

EC-1118 can also be the cause of serious crankiness. Just like some people, it can get really ugly when it gets drunk.

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