So I'm about 2 1/2 months in on my first mead which turned out to be a cherry melomel. When it was time to add the fruit, I pitted/stemmed all the cherries and froze them, then added directly to the fermenting mead. I planned on adding pectic enzyme, but the brewshop was out "and I don't know when I will get it again."
I'm of the understanding that you have to heat the fruit to extract the pectin, so should I have added the enzyme or will my mead be cloudy for ever?
Second question is this. I used sweet cherries because they were really cheap when I needed them, but the last time I tasted the mead it was awful...like cough syrup. Is there any way to fix this...add some other flavors....let it dry out completely....?
Thanks in advance,