When it's done fermenting, mead is dry as a bone. No sweetness to worry about.rightwingnut said:How does the addition of fruit work? Do you add it at the start? How much fruit for a 5 gallon batch? I was thinking of a boysenberry mead. Also, is there anything to add to balance the sweetness, as hops do in beer, or would that make it "not mead".
Janx said:When it's done fermenting, mead is dry as a bone. No sweetness to worry about.
Boysenberry should be good (freeze em first). Tangy fruits have always given me the best results. Best were kiwi and pineapple meads. I still have two 10+ year-old bottles of the pineapple mead.