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From what I understand, fruit seems to loose a lot of is character when it goes through primary fermentation and I want to keep its body and flavor. Adding fruit after primary has stopped and yeast is still available would start the fermentation process again and Im not sure thats what I want.

I just started a blackberry melomel last night. I did 1/4 of the fruit in primary and plan to add the rest in secondary. One thing Im not sure about is if I should kill the yeast or not before adding the seconday fruit.

Any update on this?

If I go with the blackberry puree should it be added during secondary or primary? The oringal mead had a strong fruit flavor and colorwith a good tangyness but it was also dry.

I recently had some of the same blackberry mead and also would like to try making my own. The goal is a full 6 gallon carboy using tupelo honey and that blackberry puree linked above. What Im confused about is the ratio of honey/puree per gallon. Using the calculator I chose a target ABV of...