First Mead help

[tomchukj]

So my first mead is pretty much fermented out. Everything went as planned. I did a 2 gallon batch in a 2 gallon tub which was close at times when adding the nutrient. I now want to split the batch 1 gallon of mead and another of fruit; thinking strawberry. Question though:

Thinking of using frozen strawberries: how much for a 1 gallon batch and will a 1 gallon jug be enough with the strawberries+mead?

 

[CA_Mouse]

Basic rule of thumb for fruit is ~1 pound of fruit per gallon. Some fruits will be less due to their flavor (raspberries, currants, black berries) and other will be more (strawberries, kiwi).

With strawberries, you have a *VERY* subtle flavor that requires a lot of fruit to impart the flavor they can, also, produce a plastic type of off flavor. You want to have as little amount of headspace in the fermenter, but the volume will be quite a lot for a 1 gallon fermenter. For an example, I added about 14 ounces of fruit to each of my 1 gallon meads and racked about 4/5ths of a gallon of the mead on to the fruit.

 

[tomchukj]

Thanks. Would you recommend another type of fruit for a first timer then?

 

[viking1984]

As for fruit types, just try whatever you enjoy. I have done a peach mead that turned out great, plus a cranberry apple that was delicious. Making a blueberry mead right now. With a 1 gallon carboy or bucket you will of course lose volume of mead due to fruit taking up space as well as what has to be left behind during racking off the fruit. If that 2 gallon container is still available I would use it so you can add 1 gallon plus fruit and get more mead in return, but that is just an opinion. Remember that sometimes adding fruit can cause fermentation to start up again, so be mindful of that if using a carboy. Good luck.

 

[CA_Mouse]

Currently I have Cinnamon, Boysenberry, Blackberry and Tart Cherry in secondary.

 

[tomchukj]

As for fruit types, just try whatever you enjoy. I have done a peach mead that turned out great, plus a cranberry apple that was delicious. Making a blueberry mead right now. With a 1 gallon carboy or bucket you will of course lose volume of mead due to fruit taking up space as well as what has to be left behind during racking off the fruit. If that 2 gallon container is still available I would use it so you can add 1 gallon plus fruit and get more mead in return, but that is just an opinion. Remember that sometimes adding fruit can cause fermentation to start up again, so be mindful of that if using a carboy. Good luck.

So many options.... thanks for the suggestion. I was thinking of not using the 2 gallon anymore due to the excess headspace but if it shouldnt be an issue I can tey that. Rack the mead the 2 1 gallon containers. Clean the 2 gallon, add fruit and then rack 1 gallon on top of it.

 

[viking1984]

The extra headapace shouldn't be an issue since usually the fruit you add in secondary isn't in there to long, maybe a week or two depending on what type it is, plus it will be over half full since youre adding a pound or more of fruit to the 1 gallon of mead. I think everyone does things their own way so we all have "what works for us", but whenever I have added fruit in secondary the sugars restart fermentation, so I like a little extra headspace so if the gases push the fruit up a little it doesn't get into the airlock or make a mess, especially if using a carboy. I just leave it to do its thing until the fruit starts to lose its color, usually not much more than a week it seems for me. Maybe CA Mouse can weigh in on length in secondary for fruit as sounds like they might have a lot more experience with it than I do. Then bottle with as little headspace after its finished to let it age.

 

[CA_Mouse]

Length of time on fruit is really dependent on your taste more than anything else. Mine have currently been on the fruit about 3 months. I will be bottling them sometime in the next week or so to be ready for the holidays at the end of the year. These are not extremely high ABV being in the 9-11% range.