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Old 05-21-2010, 06:20 AM   #1
Jan 2010
Anchorage, AK
Posts: 40

I have a mead that I started in November 2009, 5 gallon batch. It was the first one I ever did, so I am sure I bungled it a bunch. It's now fermented out to 1.000. Again, not know what I was doing at the time, I had about 5-6 pears and some vanilla beans in the primary fermenter. Of course, now, there's no pear flavor at all, which is what I really was shooting for. So, the other day, I pureed about 10 or so pounds of pears and dumped the puree in the carboy. For optimal pear flavor, how long should that stay in there? How long is too long?

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Old 05-21-2010, 01:02 PM   #2
Jan 2010
Posts: 1,034
Liked 16 Times on 16 Posts

Usually all the good stuff you want to extract will be done in 7-14 days. Keeping the old fruit around longer than that may be okay, but can sometimes lead to vegetal or off odors and flavors.
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

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