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When to add fruit is somewhat subjective and debated, but the general principle is that the later you add, the more fresh-tasting and distinct the fruit character will be. If you want a more sherry-like "aged" fruit character then I would say add early. Personally I prefer the fresh flavor and aroma so I add macerated fruit to secondary. Another ...


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Most of the folks that I know who make mead add the fruit into the primary (a lot of the sugars will ferment in primary). You can taste it when you rack it over to your first secondary and add more fruit as you want.


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Did you add any yeast nutrients or raisins to the must? Honey and water sound like a feast for your yeast, but it is really like trying to eat three square meals at an ice-cream parlor. There is no real nutrition available. The normal practice with meads is to fortify the must with some packaged yeast-nutrient. The ancient practice is to throw a few ...


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When making beer, wine, or mead, there is nothing that you can't not sanitize. It takes all of 5-10 minutes to stir up a batch of One-Step or Star San and sanitize your equipment, and it pretty greatly reduces your chances of contamination (assuming proper handling of the equipment). While the alcohol content should kill bacteria, sanitizer will.



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