inchrisin
Well-Known Member
Ok, I've been adding fruit to the primary so that I can rack to secondary to halt the fermentation and to add clarity. I've recently read that fruit should be added in secondary and can be left on 10% ABV for extended periods of time. How do you do your meads?
Do you add fruit to the primary or secondary?
Do you stabilize your mead and then fruit it or let the fruit sugars ferment before halting your mead?
Do you add fruit to the primary or secondary?
Do you stabilize your mead and then fruit it or let the fruit sugars ferment before halting your mead?