> ok, i was going to make a pear mead this weekend but i thought i'd
> check first with everyone since i have not yet tried a fruited
Well, at the risk of being pedantic.......You can't.
To be precise, "mead" uses no fruit. Melomel uses honey and fruit.
Metheglin use spices. Pyment uses grapes and honey, and cyser uses apple
> my plan is to make a 5 gal batch, i've got about 15-16 lbs of honey,
> but i was wondering just how much pear i would need to really impart a
> pearish flavour?
Now that I've got THAT off my chest......:o) I would suggest five pounds of
pears per gallon. 25 pounds of pears. Use seconds if you can get them.
>and is it best to use frozen (and thawed) fruit
> chunks in cheesecloth, or perhaps pear juice without preservatives (if
> i can get it)?
I would use fresh fruit. I cube the pears, blanch them, then mash pears
with a colander strainer, I have a food processor that has an attachment
that does that (Kitchen Aid K5SS). You can do it by hand, it's just more
> i've made many a mead, but i'm in unfamiliar territory with the
> addition of fruit.
> when should i put it in?
Up front. cube the fruit and blanch in a couple of gallons of water. Save
the water for the fermentation tank. Mash the fruit and put into the
primary. Estimate the juice amount, then fill to about 4 gallons it will
probably take 2-1/2 gallons maybe a bit more.
Check specific gravity, then add honey to the desired level. Add water to
the five gallon mark Recheck gravity to ensure it's where you want. Suggest
1.11-1.12, it will probably take 2-1/2 to 3 pounds of honey per gallon.
Add 4-5 tsp nutrient (and spices if you are going to use them).
Add acid. Suggest citric acid, about 15-20 teaspoons. That's a lot more
than "most" recipes call for, but you need to get the pH down to the low
threes. (3.3 to 3.5). You can use several oranges and lemons if you
prefer. Also, add pectic enzyme if you want to.
take a cup of the must and start the yeast. Heat it to 100 degrees and add
the yeast. After about half an hour mix, then cover and let sit. Add five
campden tablets to the must.
After 24 hours, add the yeast starter.
>how long should i leave it in? (this is
> presuming it is whole fruit and not juice)
Ferment for five to seven days, punch the cap and stir 2-3 times a day.
> also... i believe in the old-school method and i do not boil my raw
> honey, preferring to take the risk of contamination. the addidtion of
> fruit hopefully will not make that more dangerous i hope, but should i
> peel the fruit first if i choose to use whole fruit?
I don't boil the honey either. Use whole fruit with the skin. But do use
> so..... in summary....:
> 1. how much fruit for a 5 gal batch?
> 2. whole fruit of juice?
> 3. when do i add the fruit?
> 4. when do i remove the fruit?
> 5. bioling.. good or bad? (don't want to have pectin/haze problems)
don't "biol". Use pectic enzyme
> 6. skin fruit if used whole?
for what it's worth.