BeerSmith
Well-Known Member
- Joined
- Jul 21, 2006
- Messages
- 340
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I've got a few meads under my belt and learned a lot about working with real fruit and TONSA2/honey/fermentation. I have a pure raspberry and blueberry/currant/cherry going but was trying to decide what to try next. I like big meads with a lot of fruit flavor.
Here's some candidates I was thinking of:
- Blackberries
- Apricots or Peaches
- Plums
- A blend like Currant-Blackberry
Again I'm thinking high gravity, a lot of fruit, and high residual sugar when done. I love the stuff Ken Schramm, Michael Fairbrother and others make. I've noticed they often play with tart fruits to counter the residual honey sweetness - So which fruit should I try next?
Here's some candidates I was thinking of:
- Blackberries
- Apricots or Peaches
- Plums
- A blend like Currant-Blackberry
Again I'm thinking high gravity, a lot of fruit, and high residual sugar when done. I love the stuff Ken Schramm, Michael Fairbrother and others make. I've noticed they often play with tart fruits to counter the residual honey sweetness - So which fruit should I try next?