Was this Milford a mead? If so how much honey did you add?I did a 1/2 puree of pineapple and mango for a mead 4 months ago. The only problem I ran into is that the fruit added a great deal more fermentable sugars. My airlock was a "rolling boil" for 7 days straight. I filtered into secondary and it resembled orange juice. After 2 months in secondary, it finished a nice ruddy brown. It is a bit strong-19.54%- but everyone that has tried it has enjoyed the flavor.
Just so you know, TheB hasn't been seen since Feb 8, 2013. You will not likely get an answer from him/her. If you read the forums & find you still have a question, you may want to just ask. People here are generally willing to help when they can.Was this Milford a mead? If so how much honey did you add?
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