jonalexdeval
Well-Known Member
Why is it that pasteurization doesn't seem as critical for meads as for beers? For example, when adding fruit to a beer primary you need to heat it or add during the boil. But most people making meads here just seem to freeze the fruit, chop it up and add it.
I plan on starting my first mead soon. I bought a kit with 15 lbs. orange blossom honey, yeast, starters, nutrients, etc. It came with 2 packets of yeast, but I want to add a fruit at least to the primary. I'm thinking cherries or blackberries or possibly strawberries... whatever I can get fresh. Are you telling me that all I have to do is freeze them, mash them slightly and throw them in the primary as long as I'm reasonably careful with sanitation? And this will work with my standardized yeast packets and starter nutrients? My instructions say to simply add the honey to room temp water in a bucket... no heating or boiling or anything. Is this okay with fruit additions?
Thanks!
I plan on starting my first mead soon. I bought a kit with 15 lbs. orange blossom honey, yeast, starters, nutrients, etc. It came with 2 packets of yeast, but I want to add a fruit at least to the primary. I'm thinking cherries or blackberries or possibly strawberries... whatever I can get fresh. Are you telling me that all I have to do is freeze them, mash them slightly and throw them in the primary as long as I'm reasonably careful with sanitation? And this will work with my standardized yeast packets and starter nutrients? My instructions say to simply add the honey to room temp water in a bucket... no heating or boiling or anything. Is this okay with fruit additions?
Thanks!