I'm not finding a lot of information about how long to keep a mead on the fruit. The current batch I've got going, I'm looking for a strong fruit flavor. I had 17lbs of strawberries in the primary. I racked that to secondary after 2weeks (it was down to .998 already). I racked onto another 5 lbs of berries into the secondary. I'm wondering at what point is TOO long to keep the fruit in? The fruit has only been in secondary for 2 weeks. As it sits it's at 18% ABV so I'm not concerned about mold or anything. But is there a point at which the fruit will start to cause off flavors?