Hey Folks,
Finally getting ready to make my first batch. Gonna go for a quick mead the first time. The question I have involves some pineapple in juice that has been sitting in fridge for a while that is starting to ferment. For some reason I am thinking that pineapple and honey would make for an interesting drink. Has any of you added fruit that is in the process of fermenting to your mead at the beginning? Would the yeast that is causing the pineapple to ferment be detrimental to the the yeast that I use for the process? Would the pineapple be too acidic as compared to using oranges? I guess the short of the long is would the already fermenting pineapple ruin the mead making process? It is not a whole lot but I will probably be making a small batch of a gallon to start off with.
Sorry for the rambling I am typing in a migraine haze.
Thanks in advance for any help.
Finally getting ready to make my first batch. Gonna go for a quick mead the first time. The question I have involves some pineapple in juice that has been sitting in fridge for a while that is starting to ferment. For some reason I am thinking that pineapple and honey would make for an interesting drink. Has any of you added fruit that is in the process of fermenting to your mead at the beginning? Would the yeast that is causing the pineapple to ferment be detrimental to the the yeast that I use for the process? Would the pineapple be too acidic as compared to using oranges? I guess the short of the long is would the already fermenting pineapple ruin the mead making process? It is not a whole lot but I will probably be making a small batch of a gallon to start off with.
Sorry for the rambling I am typing in a migraine haze.
Thanks in advance for any help.