I'm about to start my second ever batch of mead, and I have a few questions.
I'm going to do a peach ginger melomel, and I was wondering at point to add pectic enzyme? I'm putting 10 pounds of peaches n the primary, and another 7-8 in secondary. Just wait till then, or after it's been in secondary for a while?
I'm not sure what effect the fermentation will have on the ginger. Would you add the ginger in the primary, or secondary?
On that note, when you're making a metheglin, is it better to add your spices in primary or secondary?
Thanks for any tips.
I'm going to do a peach ginger melomel, and I was wondering at point to add pectic enzyme? I'm putting 10 pounds of peaches n the primary, and another 7-8 in secondary. Just wait till then, or after it's been in secondary for a while?
I'm not sure what effect the fermentation will have on the ginger. Would you add the ginger in the primary, or secondary?
On that note, when you're making a metheglin, is it better to add your spices in primary or secondary?
Thanks for any tips.