I started making small batches of mead with all different kinds of ingredients and it's been pretty exciting. At first I wasn't concerned with taking any specific gravity readings but now that I'm more serious I am very curious what the final % alcohol is going to be.
I wanted to know how am I suppose to take original gravity readings on meads where I add fruit, like oranges and pears. How will the fruit affect the reading or am I missing something and it doesn't matter?
Would I be better off using a vinometer to have a reading before bottling? I can't imagine that it is very accurate for mead.