Cheesefood
Well-Known Member
When my blueberry Mel was half-way fermented, I tasted it and it had a wonderful blueberry flavor. Then when it finished fermenting, the nice sweet flavor changed to a very tart flavor. I used sweet mead yeast, but it still ended dry and tart.
Any thoughts on this? Should I have added the fruit in the secondary? I'm thinking of adding lactose for sweetness now.
Any thoughts on this? Should I have added the fruit in the secondary? I'm thinking of adding lactose for sweetness now.