u/Gorrog25

Hello everyone,

Looking for some info on adding fruit to secondary. My understanding is that adding to secondary keeps more fruit character. Normally I add my fruit to primary but notice that I can’t taste any of the fruit taste (namely strawberries and mango are culprits)

Is the presumption in using fruit in secondary that the yeast is at its max alcohol level and therefore won’t ferment any more? My thought would be that adding fruit to yeast that still has upside in fermentation would just end up with the same taste… and take longer to finish. Do I need to pay attention to which yeast I am using for secondary fruit meads? I.e., better to go with lalvin d47 with lower max, than ec1118 that has lots of upside?

Thanks!