I have two six gallon batch of vino fermenting away, one is pineapple and the other is sweet cherry with a touch of raisin. I thought about taking the cherry must, lightly blending it and adding a quantity of the pineapple must also lightly blended to make a batch of cherry/pineapple mead. My thought on the light blenderizing was to expose more of the original fruit to the new mix.
Will this work satisfactorily or am I just being cheap........ it seems a shame to throw away so much seemingly viable fruit.
Will this work satisfactorily or am I just being cheap........ it seems a shame to throw away so much seemingly viable fruit.
