I have searched as much as I can, and I could not find specific information on here (or elsewhere) on this topic, so forgive me if I just missed a previous thread.
I have a 5 gallon batch of medium-sweetness orange blossom mead currently in secondary, which I want to rack into 5 separate 1-gallon carboys. I recently posted a question about racking it. For being young, it tastes quite good.
I will be adding different ingredients to each carboy - two of which will be melomels. My question regards using fruit purees.
Given racking onto fruit purees in a 1-gallon container, how many ounces of puree do you all suggest using? I am using Vintner's Harvest fruit purees. One will be black currant, and one will be peach. Also, would the type of puree change the ratio suggested? What are your experiences using them?
Thanks in advance!
I have a 5 gallon batch of medium-sweetness orange blossom mead currently in secondary, which I want to rack into 5 separate 1-gallon carboys. I recently posted a question about racking it. For being young, it tastes quite good.
I will be adding different ingredients to each carboy - two of which will be melomels. My question regards using fruit purees.
Given racking onto fruit purees in a 1-gallon container, how many ounces of puree do you all suggest using? I am using Vintner's Harvest fruit purees. One will be black currant, and one will be peach. Also, would the type of puree change the ratio suggested? What are your experiences using them?
Thanks in advance!