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Should I add more Secondary?
Started on the Prickly Pear Mead from Papazians book last night:
20 lbs light honey
5.5 lbs prickly pear fruit
yeast nutrient
Champaign yeast (white labs)
peptic enzyme
The fruit was boiled for 2 hours as per Charlie P's instructions. This set the pectin and he recommends using peptic enzyme in the fermented. Does he mean the secondary or the primary?
Also I thought about this after I was boiling the fruit, but would I have gotten more prickly pear flavor by fermenting the honey at least partially, then adding the fruit juice? Should I add some more to the secondary?
Thanks
Nelson
I have limited experience with mead- but with wine you always put the peptic enzyme in the primary. I would assume the same for mead.
Prickly pear (the fruit) is a favorite of mine- this sounds like a winner. I wish I wasn't 1500 miles away from the plants.
Thanks
Alexander
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