I want to make a blackberry melomel. Our area produces some mind-bogglingly good blackberries... blackberries that have this omg depth of flavor of like a great cabernet. Obviously, fermenting it will change the character, but I imagine some of it will be retained....
Does anyone here ever try adding the fruit to primary?
Also, what's a good amount to add for a 3 or 4 gallon batch to keep the final abv around 13-14%?