Illuveatar
Well-Known Member
I've been making wine and mead for years now have never studied the art of mead making specifically. I've had good results adapting my wine techniques to mead making. But now I'd like to perfect my skills.
So I have a question about adding fruit, cherries specifically but I assume this will apply to all fruit addition. I've seen many recipes that call for adding cherries directly to the primary fermenter. I've also read that there is a preference toward waiting until primary fermentation is finished and adding the cherries to the secondary. So what are the opinions of folks here in regards to these two different techniques ?
Also do you generally crush the cherries before addition ? some suggest puree and others seem to just drop them in with no mention of a masticating step.
So I have a question about adding fruit, cherries specifically but I assume this will apply to all fruit addition. I've seen many recipes that call for adding cherries directly to the primary fermenter. I've also read that there is a preference toward waiting until primary fermentation is finished and adding the cherries to the secondary. So what are the opinions of folks here in regards to these two different techniques ?
Also do you generally crush the cherries before addition ? some suggest puree and others seem to just drop them in with no mention of a masticating step.