The Fever

hehe, melomels are a favorite of mine. Walk through the grocery story, what fruit grabs ya

try 2-3 pounds of fruit per gallon. Freeze the fruit, then crush the fruit, then put the pulp in an ingredient bag. Do all this about 2-4 weeks after you pitch so that the initial fermentation is all normal mead. Some people liquify fruit in a food processor or blender, but this can add clearing time.

we started our first batch about 7 weeks ago. We now have 4 going. One in the large primary (3 days old). A pear mead in two one gallon secondaries (2 weeks old). A Cyser in a one gallon secondary (1 month old). And our first in a 6 gallon carboy (6 weeks old). So, I guess you can start a new batch as soon as you can get some more equipment! If you want to wait until this is racked into a secondary, you are looking at about 4 to 6 weeks.
Have fun! By the way, the Cyser already tastes great! ;D

GntlKnght said:

we started our first batch about 7 weeks ago. We now have 4 going.

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Wow! I hope you had some storage space already set aside or else your living room must smell great!