I started a dragon fruit mead 10 days ago. The recipe goes as so:
3 ibs of honey
water to fill the must to one gallon
(The fruit's weight is an approximation because I weighed the numbers out at the store then cut some parts off of the fruit at home)
3 ibs of dragon fruit (two with white flesh and one with red)
2 ibs of Japanese pears
1 ibs of kiwi fruit
About a whole packet of Mangrove Jack's Mead Yeast M05 (had to repitch some yeast because I put the first yeast into shock and it was on a stuck fermentation)
I've been reading that you're supposed to take fruit out during primary if they have seeds because it'll make the mead bitter. I have learned this first hand from another fruit mead I've made with blackberries. I know some people like the bitterness, I don't. Just throwing that out there in case people decide they need to tell me how my taste buds should work (and I know someone will because they always do).
Yesterday I made the horrible mistake of eating a piece of the fermented fruit. Nasty. Never do it even out of curiosity. What I can say after trying the fruit is that the yeast definitely ate up the sugars in the fruit. I know you can keep your fruit in during primary all the way to suck out as much flavor as it can, but like I said, the seeds can't stay in there right? So with these factors considered, in general, when should fruit be taken out, when should it stay, and what is a good way to judge how long a fruit should stay in, seedless or not?
Thank you!
3 ibs of honey
water to fill the must to one gallon
(The fruit's weight is an approximation because I weighed the numbers out at the store then cut some parts off of the fruit at home)
3 ibs of dragon fruit (two with white flesh and one with red)
2 ibs of Japanese pears
1 ibs of kiwi fruit
About a whole packet of Mangrove Jack's Mead Yeast M05 (had to repitch some yeast because I put the first yeast into shock and it was on a stuck fermentation)
I've been reading that you're supposed to take fruit out during primary if they have seeds because it'll make the mead bitter. I have learned this first hand from another fruit mead I've made with blackberries. I know some people like the bitterness, I don't. Just throwing that out there in case people decide they need to tell me how my taste buds should work (and I know someone will because they always do).
Yesterday I made the horrible mistake of eating a piece of the fermented fruit. Nasty. Never do it even out of curiosity. What I can say after trying the fruit is that the yeast definitely ate up the sugars in the fruit. I know you can keep your fruit in during primary all the way to suck out as much flavor as it can, but like I said, the seeds can't stay in there right? So with these factors considered, in general, when should fruit be taken out, when should it stay, and what is a good way to judge how long a fruit should stay in, seedless or not?
Thank you!