Originally Posted by fatbloke
Also think about the method/technique and what you want from the brew, then you'll have some idea of whether you want a full fermented sort of taste or some or a lot of fruit flavour.......I like the later in my brews with fruit........
Isn't the flavor the whole point of adding fruit and spices? Myself, I'm no fan of subtlety in my drinks. Seems a waste of time and money to buy fruit to add to a drink just to get "hints" of flavor in the final product. Of course, I don't want this to taste like orange juice. But I do want the orange to be noticeable.
I put the bottles in the fridge. That's standard procedure for me. I'll see if I can make them last long enough to mellow out and develop the flavors. It's hard to age my meads when I only get about 2.5 quarts out of a gallon batch. Cold conditioning does seem to speed the aging process though.
If by "sanitized" you mean "rinsed under hot water and glared at sternly" then, yes, I sanitized my equipment.