when to add fruit puree

[mdindy]

So I made my first mead a few months back and it came out great. for my next batch I would like to make a blueberry Melomel. I was reading some recipe directions online and it said to add the puree sometime after fermentation has started, is there a reason I shouldn't add it when I mix the honey and water prior to transferring to the primary?
when and how is it best to add this ingredient?

 

[bernardsmith]

Others may have a different opinion but I think that if you add the fruit to the secondary you may retain more of the fruit's aroma. I generally add any fruit to the must and ferment the honey and fruit together - but then I ferment at lower temperatures and use yeasts that ferment gently- not your EC-1118 or other killer strains.

 

[rich5665]

I also added my fruit to the must. The books I read and videos I watched all differ. But that goes for just about everything. Best thing I can say is try both ways, then use what works for you.

 

[mdindy]

now lets say I add it to the primary right before I transfer to the secondary, is that going to restart fermentation?

 

[fuelish]

now lets say I add it to the primary right before I transfer to the secondary, is that going to restart fermentation?

I'd guess chances are very great that it would, unless you'd already maxed out your yeast's abv tolerance. I generally add fruit to primary after main ferment is slowing, let it sit for some time before transfering to secondary....unless I'm doing one of my sparkling hydro-melomels, no secondary and they come out great....carbs up right nice and are my wifes' faves - sparkling peach pyment, and sparkling black-and-blue-berry, good summer afternoon beverages

 

[bernardsmith]

I'd guess chances are very great that it would, unless you'd already maxed out your yeast's abv tolerance. I generally add fruit to primary after main ferment is slowing, let it sit for some time before transfering to secondary....unless I'm doing one of my sparkling hydro-melomels, no secondary and they come out great....carbs up right nice and are my wifes' faves - sparkling peach pyment, and sparkling black-and-blue-berry, good summer afternoon beverages

What ABV do you aim for and how much residual sugar do you keep in those pyments? Are they bone dry when you crack a bottle open?

 

[fuelish]

What ABV do you aim for and how much residual sugar do you keep in those pyments? Are they bone dry when you crack a bottle open?

I don't really "aim," but they're around maybe 7 - 8% abv ....the hydrometer typically reads 1.000-ish, but....the peaches impart enough flavor that it doesn't come across as dry, per se, ....not sweet, but not dry, maybe slight bitter (like if you ever peeled and ate peach skins - really reminds me of peach skins....and for the record, not a real pyment per se, I use white grape peach juice - have been able to find some that didn't have apple and pear juice added as well - and add peach slices, no skins, towards end of ferment....wifey thinks it's the greatest, she likes 'em sparkling, so....this is my house mead....for her .... my personal house mead is a little more evil )