the topic title is obvois, I plan to make some fruit meads but it's kind of hard for me (i still consider myself a newbee) to know what's the best method for this.
Untill now I have only tried to chop the fruit and just adding it in the primary. This leads to a subtle taste of the fruit.
I would like to know what may differ in the final result if I do it otherwise.
Untill now I have only tried to chop the fruit and just adding it in the primary. This leads to a subtle taste of the fruit.
I would like to know what may differ in the final result if I do it otherwise.