View Full Version : Stabilize before fruit

04-17-2010, 09:40 PM
My next batch of mead is going to be a 5 gallon batch that is then split into 5 seperate 1 gallon batches to make a few melomels. I would like these to end up on the sweeter side and was thinking instead of racking onto the fruit and restarting fermentation, to let the primary finish, then stabilize it, add the fruit, let it age for a bit, and then go to bottles. That way, I dont have to backsweeten with honey if needed

Anyone have any experience with this? My concern is that it would leave too much sweetness.


Medsen Fey
04-19-2010, 09:47 AM
You can certainly follow this approach and stabilize before adding fruit. Whether you will end up sweet enough or not depends on the fruit, and how sweet the underlying mead is. In most cases, I doubt you'll end up too sweet by adding fruit to a dry mead.