I'm starting a blueberry Melomel today, 5 gallons. I'm going to start the must and let it sit until tomorrow to pitch the yeast. ( EC-1118 )
My main question is to bag the fruit in the main ferment or to place it freely into the must. What are the pro's and con's of either? (Fruit is frozen, whole fresh berries)
Another questions is should all of the fruit be placed into the main ferment or should it be split and some added to the first rack?
I'm sure these are all options and can be done either way, but this being my first batch, any opinions from the meadsters will be appreciated.
Forgive me if this has been addressed prior. I've searched the forum and couldn't really find any answers.
Thank you for any input!
~blackegg
Ps - first post. Thanks for the great, informative site. I'm sure I'll become a regular
My main question is to bag the fruit in the main ferment or to place it freely into the must. What are the pro's and con's of either? (Fruit is frozen, whole fresh berries)
Another questions is should all of the fruit be placed into the main ferment or should it be split and some added to the first rack?
I'm sure these are all options and can be done either way, but this being my first batch, any opinions from the meadsters will be appreciated.
Forgive me if this has been addressed prior. I've searched the forum and couldn't really find any answers.
Thank you for any input!
~blackegg
Ps - first post. Thanks for the great, informative site. I'm sure I'll become a regular
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