View Full Version : Adding fruit after secondary fermentation

11-15-2004, 01:00 AM
Howdy - first post. I usually add fruit as usual, before primary fermentation. Lately I'm experimenting with 1 gallon batches, and my latest idea is to add fruit juice after secondary fermentation. I'm doing this in an attempt to make the mead sweeter, with less sugar from the fruit being fermented.

Has anyone tried this approach? Is this a bad idea? Thanx for the comments, and I'll let you know how it turns out.

11-15-2004, 05:38 AM
Will work fine Charlie. Ken suggests that in his book. He makes a lot of straight mead in the winter and adds the fruit in season. More of the fruit taste will come through.

P.S. Welcome to the forum Charlie and keep us posted on your progress and opinion.

11-15-2004, 05:53 AM
I like your avitar Jerry, uh Charlie!

While you were gone
these spaces filled with darkness
The obvious was hidden
With nothing to believe in
the compass always points to Terrapin

We miss ya Jerry!



11-15-2004, 08:49 PM
Good to know it'll work. I used 2lbs, 8oz of honey for a one gallon batch. I think the yeast has pooped out, but like an idiot I didnt take a reading of the o.g. Current gravity is 1.025, and tastes sweet. Once I'm convinced its done, I plan to run some strawberries thru my juicer, add it, and let it clear, racking a couple times if necessary. Sounds like a plan?

Thanx for the feedback!

11-15-2004, 08:54 PM
What yeast did you use? Sounds like it may have pooped out prematurely. Shouldn't be that sweet with 2 1/2 lbs of honey and no fruit yet unless you used a sweet mead or ale yeast.

11-15-2004, 09:02 PM
I'm pretty sure it was a sweet mead yeast - I can double check. I did add some nutrient. I thought I'd take another reading in about a week - if its still at the same level will that help me determine if its done fermenting? Or should I take another reading in a month? Or, should I add more yeast and nutrients?

11-15-2004, 09:17 PM
I need to know the exact yeast to look up the specs to tell you if it fermented to its limit. With the honey you used fully fermented, the alcohol potential would have been ~ 13%.
Its more like 9-10% now.

11-15-2004, 09:33 PM
I think it was Narbonne - Lalvin, but I'll check my notes at home later. I made a starter using the entire packet, enough for 5 gallons even though the batch is just 1 gallon.

Also, is this the appropriate forum for questions such as this?

11-15-2004, 10:01 PM
Narbonne would be Lalvin 71B-1122. It should have continued all the way ( will go to 14%) . Stir it up a bit and move to a warmer enviorment and yeast may come back alive. In the 70's. It likes nutrients but if you used a teaspoon at the start that should be sufficient. More is not always better. try a pinch of Epsom Salt (Magnesium Sulfate) 1/8t. Will sometimes revive it especially if you are using soft water from your taP. More info would be good. Fermentation temperature? Water used? Amount of nutrients, type honey, other ingredients not mentioned.
PS. Yes this is okay for your general questions. Could have gone to troubleshooting section but its fine for now since you started with a general question.