Prepping Melomel Beforehand

[DoxieGirl]

This is my first foray into mead making. I have everything I need, thankfully. But I have a question about melomels.

Can I make the fruit melomel (blueberry vanilla in this case) ahead of time and store it in the fridge until I add it on week 2?

If so, do I need to warm it up a little before adding to the mead?

 

[EtOH]

I am a NOOB so you'll want to get some advice from the experienced crowd. But based on your short description, it sounds like you're trying to add fruit in the middle of your primary fermentation (a week in). I think it's fine to pre-make the melomel and store in fridge but I would let the melomel warm up to room temperature before adding to the mead. I would not warm it up but let it come to room temperature naturally. Good luck.

 

[DoxieGirl]

Thank you!! I went ahead and thawed out the blueberries and mashed them up with a couple vanilla pods that I split and scraped the “seeds”out of then threw them in a sanitized mason jar and put it in the freezer until I add it. I didn’t think of bringing it to room temp before adding but I’ve noted that now

 

[Sweet Lou]

This is my first foray into mead making. I have everything I need, thankfully. But I have a question about melomels.

Can I make the fruit melomel (blueberry vanilla in this case) ahead of time and store it in the fridge until I add it on week 2?

If so, do I need to warm it up a little before adding to the mead?

A melomel is a mead made with fruit, not a term for the fruit you use. The fruits you use can be stored in a refrigerator but keep in mind fruit does spoil and can mold. Some people like to add Camden tablets to the fruit slurry so you don’t introduce foreign yeast into your must.

I would freeze the fruit and let them come to room temperature before pitching into your must. Freezing it breaks down the fruits cell wall and the juice is released much quicker and easier for the yeasties. Temperature spikes can cause the yeast to become stressed and could cause issue with fermentation.

Typically I add my previously frozen fruit after “primary fermentation” at room temp. Hope this helps