I have made a couple of batches of dry and medium mead using recipes from Ken Schramm’s book and want to make some melomel’s. From what I understand, you can rack some partially or fully finished mead onto fruit held in a strainer bag in a wide mouth fermenter and leave it on the fruit for a couple of weeks. I’m new at this and am cautious about diving in uninformed. The mead has been bulk aging in glass carboys and is fermented out and clear. Is it okay if the fruit restarts fermentation? Should I add pectic enzyme to prevent haze? Should I remove the fruit in about 2 weeks and rack into a glass carboy and bulk age again? Should I do none of the above, lol? I appreciate any suggestions
Racking finished mead on to fruit
- Thread starter Marci
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You can rack onto fruit. If the fruit hasn’t been heated, you probably won’t get a pectin haze. If you use pectic enzyme to maximize the extraction from the fruit, with a mead that contains alcohol, you should use twice the recommended dose as alcohol reduces the activity of the enzymes. The fermentation may restart again, which is OK. It will need to clear after you remove it from the fruit.
I hope you get a great result. What fruit are you adding?
You can rack onto fruit. If the fruit hasn’t been heated, you probably won’t get a pectin haze. If you use pectic enzyme to maximize the extraction from the fruit, with a mead that contains alcohol, you should use twice the recommended dose as alcohol reduces the activity of the enzymes. The fermentation may restart again, which is OK. It will need to clear after you remove it from the fruit.
I hope you get a great result. What fruit are you adding?
