I've never made a mead before and I would like to give it a go. I'd like to make something that my wife would like, like cherry or strawberry. So I have a few questions.
1. Do you worry about bacteria on the fruit? Do you treat fresh and frozen fruit differently?
2. I've heard melomels do better with long term storage. How do you treat the melomel for long term storage?? Sulfites, secondary, and tertiary fermentors?
3. It seems like some people do multiple yeast additions. What's that for?
4. Any other tips would be greatly appreciated. I've been brewing for a couple years now but this seems like it would be fun and something my wife would enjoy.
1. Do you worry about bacteria on the fruit? Do you treat fresh and frozen fruit differently?
2. I've heard melomels do better with long term storage. How do you treat the melomel for long term storage?? Sulfites, secondary, and tertiary fermentors?
3. It seems like some people do multiple yeast additions. What's that for?
4. Any other tips would be greatly appreciated. I've been brewing for a couple years now but this seems like it would be fun and something my wife would enjoy.