blue800
Well-Known Member
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,
Eric J.
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,
Eric J.