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- Oct 8, 2013
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I've been doing a couple of melomels (blueberry, pineapple, and a few others) and they've turned out pretty good, but while they have a fruity flavor, you're unable to tell exactly what fruit it is.
I've heard that to remedy this people can add fruit to the secondary, and I'm going to try this, but a couple of questions that I have is when is it added? Do I just add it when I rack it to my secondary container? Is there a certain amount of time that I need to leave it in for? I usually have a process where I have it in primary for a couple of weeks, move to secondary until it's done fermenting, move it to another carboy to age (and rack as necessary). I realize some of this is subjective, but if anyone has any insight it would be appreciated!
Also, does anyone have any other methods of getting a flavor to be more recognizable?
Thanks for the help!
I've heard that to remedy this people can add fruit to the secondary, and I'm going to try this, but a couple of questions that I have is when is it added? Do I just add it when I rack it to my secondary container? Is there a certain amount of time that I need to leave it in for? I usually have a process where I have it in primary for a couple of weeks, move to secondary until it's done fermenting, move it to another carboy to age (and rack as necessary). I realize some of this is subjective, but if anyone has any insight it would be appreciated!
Also, does anyone have any other methods of getting a flavor to be more recognizable?
Thanks for the help!