Being in Texas, it is prickly pear season and I just ordered some mesquite honey. This will he my first mead and I have some questions:
1. Do I have to boil the fruit or can I just pasteurize it? I don't want to set the pectin but I'm worried about the mouthfeel of the end result if I do not boil. I'm not using the whole fruit, just the innards.
2. Has anyone used the champagne/sherry yeast mixture? If so, do I add the sherry yeast to the secondary as suggested by white labs? Is the combination of yeasts a preferred flavor?
3. Any other tips or tricks for a first time brewer?
1. Do I have to boil the fruit or can I just pasteurize it? I don't want to set the pectin but I'm worried about the mouthfeel of the end result if I do not boil. I'm not using the whole fruit, just the innards.
2. Has anyone used the champagne/sherry yeast mixture? If so, do I add the sherry yeast to the secondary as suggested by white labs? Is the combination of yeasts a preferred flavor?
3. Any other tips or tricks for a first time brewer?