I have recently been researching melomel recipes to try to gauge the general "zeitgeist". Some add whole fruit (as seen sometimes with blueberries/blackberries/oranges etc.); some use canned; some juice; some puree.
I recently started a blackberry melomel in which I froze the fruit, thawed, brought to 180 degrees F in in muslin bag, squeezed the juice out, cooled and added. The amount of leftover seeds/berry cores was surprising to me.
Anyone have thoughts on the advantages/disadvantages of each method?
I recently started a blackberry melomel in which I froze the fruit, thawed, brought to 180 degrees F in in muslin bag, squeezed the juice out, cooled and added. The amount of leftover seeds/berry cores was surprising to me.
Anyone have thoughts on the advantages/disadvantages of each method?