Howdy - first post. I usually add fruit as usual, before primary fermentation. Lately I'm experimenting with 1 gallon batches, and my latest idea is to add fruit juice after secondary fermentation. I'm doing this in an attempt to make the mead sweeter, with less sugar from the fruit being fermented.
Has anyone tried this approach? Is this a bad idea? Thanx for the comments, and I'll let you know how it turns out.
Has anyone tried this approach? Is this a bad idea? Thanx for the comments, and I'll let you know how it turns out.