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What's the best order for secondary with fruit or spices?

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Barrel Char Wood Products
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gchucky

NewBee
Registered Member
Feb 22, 2014
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Hey. I've got a 2 gallon batch going right now. Started 6/23 with 6 lb orange blossom, 1 packet K1-V1116, OG 1.098. Once primary is done, I'd like to split it into two 1 gallon batches - one getting raspberries (or some other fruit), and one with spices (allspice, vanilla). It's possible it's going to come out a bit dry, so I'm trying to figure out how to balance the following:

  • Stabilize
  • Backsweeten
  • Add fruit/spices
  • Use pectic enzyme

Do I add the fruit and the pectic enzyme at the same time, and then after a few weeks, rack off of the fruit sediment and stabilize and backsweeten? Or do I backsweeten first, and then add fruit? Same question with the spices, and the ordering there.

Thanks!
 
ostensibly

ostensibly

NewBee
Registered Member
Nov 14, 2013
273
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0
Ann Arbor, MI
I see it as:

add pectic enzyme to fruit. cover and let sit for around 24 hours. (not sure that you even need pectic enzyme with raspberries, I've never used them)
add fruit/spices to meads
after fruit/spices are removed and mead clears, stabilize
backsweeten.

trying to backsweeten before it's stabilized can result in renewed fermentation.
 
Medsen Fey

Medsen Fey

Fuselier since 2007
Premium Patron
May 23, 2007
9,004
53
48
Fusel Shack, in the swamp west of Ft. Lauderdale
You can do it either way. I like to let the yeast ferment the fruit sugars adding a more-complex flavor, but that is a personal preference and you may prefer having the fruit flavor extraction without fermentation. You can try it both ways and see which you like best.
 
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