FuggleHops
Member
If I wanted to make a melomel with berries (I'm currently thinking about raspberries, but this question would also apply to any other kind of berry), would the final product differ significantly with each of the following methods?
1. Putting the berries in whole.
2. Replacing some of the water with berry juice (strained, no pulp)
3. Replacing some of the water with pulpy berry juice (as it would be out of a blender)
I have never brewed mead before, but I was doing some research and what really interests me is how many different techniques exist for every step of the mead making process. I read a bit about Polish meads, and learned that Poles make fruit meads by replacing at least 30% of the water in the must with fruit juice. Many of the melomel recipes that I have come across online call for the addition of a few pounds of whole fruit in either the primary or secondary fermentation. So I'm left to wonder about the pros and cons of each method.
1. Putting the berries in whole.
2. Replacing some of the water with berry juice (strained, no pulp)
3. Replacing some of the water with pulpy berry juice (as it would be out of a blender)
I have never brewed mead before, but I was doing some research and what really interests me is how many different techniques exist for every step of the mead making process. I read a bit about Polish meads, and learned that Poles make fruit meads by replacing at least 30% of the water in the must with fruit juice. Many of the melomel recipes that I have come across online call for the addition of a few pounds of whole fruit in either the primary or secondary fermentation. So I'm left to wonder about the pros and cons of each method.