While this question is about my peach mead that I am currently making, it really applies to any mead with fruit in the secondary.
I let my mead sit in 6 pounds of peaches for two weeks in the secondary. Today I moved it to a carboy for its third fermentation to clarify it.
When I was siphoning the mead into the carboy I noticed little pieces of peach got sucked up with the mead. Is it ok to let those small pieces of peaches sit for the duration of the third fermentation? This is probably going to be a month or so.
Or do I need to get those pieces of peaches out by straining the mead through some cheese cloth or something similar? Of course I'd be super carful not to oxidize it.