I currently have a 5 gallon batch of plain mean fermenting. I plan on splitting it and adding Blackberries and Elderberries to to each half in the secondary. My question though regards a statement in Ken Schramm's book where he says, "it gives me the flexibility to makes large batches of mead during the winter and spring, and then to add the fruit to them when it comes into season". I like this idea but how long after primary fermentation can you add fruit? Can I ferment mead now and add peaches in July? It would seem to me best to add fruit immediately after primary fermentation.
Adding fruit to secondary
- Thread starter MFSHEPARD
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Timing really shouldn't matter much outside of primary vs secondary. your sulfite levels will become unstable, by binding to the fruit, and the ageing process will restart to some degree as the new flavors are integrated. So if you're limited on temperature control your plan should work reasonably! Could always add some oak in the wait period as that can take quite some time to integrate as well.
I agree with EricHartman. If you're using fresh picked berries, that aren't necessarily 'sanitized' (I'm sure you'll wash them off first), then you'll also want to add more k-meta when you add the fruit unless you're doing it before you add them in.
Waiting for your base mead to age will also give you a better idea of where it's going (flavor, mouthfeel, aroma, etc.), and you may end up changing your mind on what to add, how much, or other tweaks.
Waiting for your base mead to age will also give you a better idea of where it's going (flavor, mouthfeel, aroma, etc.), and you may end up changing your mind on what to add, how much, or other tweaks.
thanks for your replies. I think I will make a couple of five gallon batches (I keep bees so honey isn't a problem) then see what fresh fruit looks good next year.
Frozen fruit is another good option. Just remember to add some pectic enzyme to the fruit.
@MFSHEPARD There are a few of us Beeks on this forum, so you'll find company in that arena here for sure. I'm glad I don't have to buy my honey (unless I'm trading for a different honey type which is still not really buying it). My issue is I'm just overly OCD about all the time and effort the bees and I put into it all, that I still view it as 'expensive'. Funny thing is that I had a record year for production last year, and I can't hardly sell any of it! I guess that's plenty of opportunity for more mead making. 
Having more honey to experiment with, you have a good opportunity to find which yeast works best with your honey. I haven't had a bad pairing yet, but certainly found a few yeasts that match up better. Making considerations for what other ingredients you're fermenting with, or adding later, is certainly a consideration IMO, but the pairing of the yeast with the honey is important.
Having more honey to experiment with, you have a good opportunity to find which yeast works best with your honey. I haven't had a bad pairing yet, but certainly found a few yeasts that match up better. Making considerations for what other ingredients you're fermenting with, or adding later, is certainly a consideration IMO, but the pairing of the yeast with the honey is important.
I hadn't really considered effects of different yeast on different honey varietals. My honey is just wild flower but is probably mostly white clover since the pasture is full of it, but I'm sure there is lots of other nectars in there as well. It also changes subtly from year to year.
I too pulled more this year despite leaving more than ever on the hives. I sell a little, give away a lot to friends/family and a homeless mission here in town, and still have more than I need for mead ( give away some of that also).
From where I posted you could guess i consider myself a novice, only the third year making mead, primarily use D47 or wyeast 1388 (BoMMs). I have used 71b and premier cuvee, used EC-1118 on one batch but was a total fail, I opened a bottle a couple of weeks ago, after 3 years,it still has a nasty chemical taste and think I'll dump it and use the bottles for something else
I too pulled more this year despite leaving more than ever on the hives. I sell a little, give away a lot to friends/family and a homeless mission here in town, and still have more than I need for mead ( give away some of that also).
From where I posted you could guess i consider myself a novice, only the third year making mead, primarily use D47 or wyeast 1388 (BoMMs). I have used 71b and premier cuvee, used EC-1118 on one batch but was a total fail, I opened a bottle a couple of weeks ago, after 3 years,it still has a nasty chemical taste and think I'll dump it and use the bottles for something else
