8 replies to this topic

[EWW]

I know most will say you get the most bang for the buck if you add fruit in secondary since the CO2 in primary scrubs out the more delicate aromas and flavors. When I've added fruit in primary in the past I've noticed that the fruit flavor/aroma that does remain is still there but it provides more of a muted role and the honey used really shines through. Considering this, are there any benefits to double fruiting a Mel, or will the subtle notes from the primary addition be covered up and lost by a small secondary addition?I'm sure this depends a bit on what fruits are used to a certain extent, but I'm curious about others general thoughts on this.I'm thinking about doing a Mel with dried apricots in primary and fresh/frozen peaches in secondary and can't decide if the 2 fruit additions will made a difference in the end product.

[realbeerguy]

Current wisdom has the fruit being added in primary to add additional fermentables and nutrients to the must. In addition, you may want to add pectic enzyme prior to fermentation, so add the peaches to primary.

[EWW]

Where does this current wisdom come from?

[realbeerguy]

The recent NHC Mead forum had some discussion on fruit additions. Where it was thought that the addition in primary scrubbed out the fruit profile, it seems that is minimal. Having the fruit in primary also allows fermentation of the sugars in the fruit adding a complexity to the mead.

[armagh]

It seems like the "conventional wisdom" on this issue vacilates every 7-10 years. For a long time it was fruit in the primary, then it switched to fruit in secondary. Apparently it is tilting back to primary. Why you couldn't go with primary and secondary I don't know. That said, the only fruit I use in primary is strawberries. Cherries, blueberries, blackberries, I add in primary and secondary. Peaches and raspberriesI use only in secondary. That is based solely on personal experience, not some painstakingly complex analysis, and if I find something works better some other way, I'd give it a try.

[EWW]

I've had exceedingly vigourous fermentations before, that certainly scrub aromas. With a well balanced SNA schedule, there are no issues with stuck or unhealthy fermentations. Fruit additions still ferment in secondary.

My experience as well, but dried fruits don't do as well in secondary for me

[Stout_fan]

I might be giving away some of my secrets here, but...I've put fruit in the primary and the secondary, neither really impressed me with a difference.BUT, just before bottling a small amount of a good extract works wonders for the aroma.

[EWW]

I might be giving away some of my secrets here, but...I've put fruit in the primary and the secondary, neither really impressed me with a difference.BUT, just before bottling a small amount of a good extract works wonders for the aroma.

What brand do you use?

[Stout_fan]

I used some from Spices, etc.Don't know their brand, sorry.click me