Fruit meads

[Bloodeagle]

Hi guys!

I'm going to be making a second batch of mead in a few days (away to oktoberfest first&#129304. But I'm looking for some ideas of what fruit to use, preferably ones that won't make it like syrup but all ideas welcome! I've currently got orange and raisin brewing away.

Cheers

 

[JJack887]

1. Either use organic or try to find local fruit! Nothing beats picking your own produce.

2. I've made blackberry and grape mead, and cranberry mead with great success, as well as many other batches I've yet to try. Since the last mead you made is "white", you should switch it up with dark fruits. Maybe an elderberry/tart cherry combo, for example. Or a plumb mead aged with prunes in secondary.

 

[Rayi]

I have used frozen fruit that has three different fruits. Can't remember but I think strawberry blackberry and cherry. It was from Costco. Worked nice

 

[Hoppy2bmerry]

I've got a wild mulberry mead in secondary that's just clearing. Quart bag of fruit gave a deep luscious color to 5 qts mead.

 

[viking1984]

I have done a peach mead and a cranberry/apple mead that both turned out excellent. Neither were syrupy. My other fruit meads are either still aging or in secondary, so I cant comment yet on their flavor.

 

[Bloodeagle]

Some great ideas guys, love the sound of dark fruity ones! Maybe a cherry one, also like the sound of peach (one of my favourite to eat lol). Would I have to remove the stone? Or chuck it in too..

 

[viking1984]

When I did peaches I removed the stones but left the skins on, just cut them up and I mashed them slighty, but the were home grown ones that were already soft and ripe. I didn't add anything else for flavor, but my wife said she thought she picked up a subtle cinnamon flavor. That might even be a good flavoring idea to add to secondary. I have a cherry mead that is approaching a year of age, and I'm planning on trying it in December, hoping it turned out alright since it was the first time I had used cherries.

 

[Jericurl]

Well, the sky is the limit when it comes to mead, so I guess the question is more about what fruit you have local to you and whether or not you are opposed to using concentrates, like Vintner's Harvest, etc.

I just started a shiso/plum/jujube mead.

Next up on deck will be a mustang grape mead, a fig mead, and a straight jujube mead.

In secondary right now I have pear/cardamom, peach/rose, peach/lavender, as well as a spiced fruit blend, raspberry/bochet, cherry pie...

In the past I've done a blackberry/elderberry, a strawberry, ...well, I forget what else.

The point is just about any fruit can be made into a pretty good mead.