spiffystump76
Active Member
I'm trying to figure out the best way to add add fruit to a mead and whether or not adding nutrients is necessary. So one of my posts I made on here I was told by a handful of people too use fermaid o and k and add them twice a day for the first 7 days or I could just use dead yeast on the other hand I've had some people say that they don't do that, I know a guy who owns microbrewery and makes his own need and he just adds honey and yeast and doesn't add any type of nutrient or fruit and he says that he has no problem which if that is the case I'm not going to do the nutrient process but that is why I am here asking yet again. Also I'm curious about adding different fruits I am curious to use bananas, blueberry, blackberries, raspberries, dates, figs, orange peels and raisins and some others. I am doing one gallon batches so it'll be nice to know how much each of those fruits I would want to add to a 1 gallon batch. I read somewhere that you can simmer the fruits chopped up and mashed and water to help sterilize and extract the flavor and then you can use a cheesecloth to hold the solids and allow in the fruit extracted liquid into your must, is that a preferred method or do some prefer to just put the solids in there so the yeast can eat it? Or should I use a beer cloth to hold the fruit and the must? Also heard that freezing helps as well, should or should I not freeze?