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Old 02-19-2007, 08:26 PM   #11
Oct 2005
Posts: 153

I've used 10# of blueberries in a 5 gallon batch with good results. They were frozen for months, thawed completely, squished in the Foodsaver bag and added to the secondary fermenter for a month or so.

I've also used black raspberries in a stout, never yet in a mead. 9# were added to the wort at flameout and steeped for 30 minutes. I'm going to have to make a second 5 gallons and blend the two, because 9# was waaaayy too much.

I'd start with 1# of raspberries in one gallon of mead. It's easy to add more later, but quite difficult to take it back once it's in there.
A fool and his money are soon partying.

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Old 03-06-2007, 11:33 PM   #12
Fire_travels's Avatar
Jan 2007
Central, Wisconsin
Posts: 206
Liked 1 Times on 1 Posts


ok the fermt. slowed down. way down and I added fruit and racked on top and it has been almost a week! good color! My question is.. all of the fruit in on top.. should I stir or tip over the jub to mix the fruit? also being new at mead should I rack off the Fruit in about a week?
primary = Nomadic Caribou Stout, 10 gallons Extra Pale Ale

1 gal. Primary = 2 gallons of Blueberry wine with a hint of honey

kegged = Three Hearted IPA

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