ByCandleLightWinery
Well-Known Member
I have yet to make my first mead - I was waiting until after the holidays to go pick up a free carboy from some distant relative before I started. I've been kind of hanging around here trying to figure things out before I do. I'm experienced with cider and wine. Beer is my husband's thing.
So I had read on a post that you are suppose to add the fruit in the secondary. How do you get it in and out in a mess bag? Or do you not do a mess bag? Or am I assuming it is still whole and not just juice?
For instance, I have some strawberry wine ferementing at the moment. They were topped, washed, and frozen by my mother, which I started in the primary fermenter about a month ago, and have since then moved to the secondary. If I had wanted to use those strawberries as a mead, how would I have done it?
So I had read on a post that you are suppose to add the fruit in the secondary. How do you get it in and out in a mess bag? Or do you not do a mess bag? Or am I assuming it is still whole and not just juice?
For instance, I have some strawberry wine ferementing at the moment. They were topped, washed, and frozen by my mother, which I started in the primary fermenter about a month ago, and have since then moved to the secondary. If I had wanted to use those strawberries as a mead, how would I have done it?