I'm going be trying out 2 two new recipes. These is the first one I've developed myself. Both will add fruit to the secondary fermenter using the same mead (honey type, amount, yeast type, etc, only difference being the fruit).
I intend to take 3/4 gallon of Orange Blossom Honey (9 lb) with enough water to make the must 4 gallons. This should result in a must of OG: 1.094-1.095 given a PPG of 42.
I will be using WL720 (Sweet Mead/Wine Yeast) (alcohol tolerance 15%, Attenuation ~75%) resulting in an estimated FG of 1.025 (9.28 ABV, 73% Attenuation)
Following the primary fermentation, I will split it into two, 2 gallon buckets and cold crash for one day to prevent further fermentation with the addition of sugar from the fruit.
To one I will add 12oz of dried blueberries. I figure 4-5oz dried = ~2lb of fresh (Ken Schramm The Compleat Meadmaker suggest 2lb per gallon for a strong fruit profile), I up'ed it to 6oz/gallon for ease of work, resulting in 12oz for 2 gallon)
To the other I will add 3lb of fresh raseberries (suggested 8 lb to 5 gallon resulting in 1.6lb/gal or ~3lb/2gallon) in a muslin bag to help with clarity
If I don't lose any liquid (HIGHLY unlikely in my limited experiences) this should result in about 10x 750ml bottles of each or 21x 12 oz bottles of each.
Again this is just planning phase. Any suggestions would be very much appreciated.