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Thread: Fresh vs Puree Blackberries for Blackberry Mead

  1. Default Fresh vs Puree Blackberries for Blackberry Mead

    I've been using fresh blackberries in my secondary fermentation for years and typically have to add 6 - 10#s depending on the size of the batch I'm making. Getting ready to run a batch in the primary and after a month or two add blackberries. Was thinking could I use blackberry puree rather than fresh (well frozen) blackberries? Is there any advantages/disadvantages? Never done it but might try based off of what you all say have tried.


  2. #2


    I've heard that the sugar content of puree can vary more than that of fruit, so you may find you have less control with puree. Vintner's Harvest advertises their blackberry puree as having a Brix range of 9 - 16.

    I have a blackberry melomel in primary right now using that puree, but everything went into the primary so I can't comment on using it in secondary.

  3. #3


    This would be a great time to do an A?B test to compare the two. Make sure to stabilize first so you don't start things up again.
    7 out of 4 people have a hard time using their hydrometer!

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