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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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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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