how long???

[jesse]

Started my first mead last month..It was a five gallon batch that I've decided to split into 3 during secondary. My question is how long should i let the fruit sit in secondary??? one is blackberries,one is rasberries and one is a bunch of different herbs and teas. Any thoughts???

 

[Yet41]

I did a raspberry mead a while back, and I left the fruit in for about a month. It had a good fruit flavor to it. I've heard of people leaving them in there anywhere from a couple of weeks to almost a year. My understanding is that it just has to do with how much fruit flavor you want.

 

[BigKahuna]

I have been experimenting and documenting here:
https://www.homebrewtalk.com/showthread.php?t=65692

I spent 12 days on 7#'s of strawberries...14 days on Dried Blueberries.

I would recommend you go to CostCo and get a bag of dried Blueberries for your little experiment. The taste of this one is indescribable.

 

[jesse]

I have been experimenting and documenting here:
https://www.homebrewtalk.com/showthread.php?t=65692

I spent 12 days on 7#'s of strawberries...14 days on Dried Blueberries.

I would recommend you go to CostCo and get a bag of dried Blueberries for your little experiment. The taste of this one is indescribable.

I've used alot of dried fruit in many of my wines instead of rasins. They do pack a little punch as far as sugar content...So your mead doesn't have any "dried Fruit" taste to it??? It seems like i can pick that flavor out in most of the wines i made with some.

 

[malkore]

2 weeks is a good starting point for sitting on fruit. just really depends. wouldn't go past 1 month...usually by then the fruit is mush and pretty much had all its goodness extracted.

 

[BigKahuna]

wouldn't go past 1 month...usually by then the fruit is mush and pretty much had all its goodness extracted.

and in the case of Strawberries...it looks so nasty that it'll turn your stomach just to look at it.

I don't have any notably dried taste to this mead...at least that I can taste. I will let you know when it's closer to finished tough. Its still fermenting right along, and currently at 18% Alcohol...and gravity is now 1.010.