Shmrak12
Active Member
I want to make a Blackberry Melomel for my first mead this week and I have a couple questions.
Should I put the fruit in during primary or secondary fermentation?
Any suggestions on staggered yeast additions? (OG: 1.090)
What are people's thoughts on adding sulfites vs pasteurization?
Should I put the fruit in during primary or secondary fermentation?
Any suggestions on staggered yeast additions? (OG: 1.090)
What are people's thoughts on adding sulfites vs pasteurization?