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Using fresh fruit in mead

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Nahowa111

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Mar 17, 2011
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Louisville
I am wanting to make a small one gallon batch of mead and want to add fresh fruit to it. I have some strawberries as well as raspberries, and a local brewery makes a raspberry mead which is awesome. How should I go about adding the fruit to it? Is it better to use a puree or artificial flavoring? Thanks.
 
It's better to use the real fruit! I like to add mine in secondary, but before stabilizing. Then if I want it sweeter I'll backsweeten with some juice from that fruit with a bit of honey.
 
Awesome, thanks for the tip. Should I do anything to the fruit before adding, other than giving them a good wash of course?
 
Awesome, thanks for the tip. Should I do anything to the fruit before adding, other than giving them a good wash of course?

I recommend freezing the fruit first. That helps break open the cells to let the juice and flavor out.

I did a raspberry melomel in which I froze the fruit and then ran them through a kitchen aide veggie strainer. But I put pulp, juice and all into the carboy. Next time I think I will just put in juice. I ended up with three or four inches of pulpy mass in the bottom of the carboy. When it came time to bottle it was a pain.
 
I recommend freezing the fruit first. That helps break open the cells to let the juice and flavor out.

I did a raspberry melomel in which I froze the fruit and then ran them through a kitchen aide veggie strainer. But I put pulp, juice and all into the carboy. Next time I think I will just put in juice. I ended up with three or four inches of pulpy mass in the bottom of the carboy. When it came time to bottle it was a pain.

Great. Thanks again for the tips. I will let you guys know how it turns out.
 
Putting your fruit inside a mesh bag will make your life easier when it comes time to rack. Sanatized paint strainer bags are frequently used if getting to the hardware store is more easily accomplished than a trip to your LHBS.
 
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