I've always (since the first time not doing it) put the fruit into the secondary. The bummer thing is, some fruits just don't give a lot of flavor for the same amount as others. The blueberry worked great, and I got a mead that was one of my best ever. With the plum I was going for a sort of plum wine type flavor, and it finished out a lot dryer and a lot less 'plummy' than I wanted. Adding back honey is no worries, but I'm going to have to run it 'round again with another can of plum to get the flavor I'm looking for. Too bad I can't get Japanese plums!Pewter_of_Deodar said:Vicky,
You might want to put the fruit into a second fermentation to help retain more of the flavor in the final product. I am doing this with my Blueberry Wine where the first ferment is reaching about 1.020 right now and I am ready to add the fruit and additional honey so the yeast can ferment to completion with some residual sugar. I hope that the end result will be more blueberry flavor than if I had added it first.