hist-brewing: incomplete recipe ?

[Rory McGowen]

There are two schools of thought.

One says take the fruit out before fermentation.
The other says take it out after the primary fermentation.

I perfer to ride both sides of the fence and if the fruit is weak
flavored, I leave it in, and if it is strong flavored, I take it out.

Pears are a fairly weak flavor, and are best (imho) left in until the
first racking. (BTW, pears make perry, a medieval favorite).

Banba MacDermot has documentation online about perry at:
http://forgottensea.org/medievalbrewers

Good Luck.

Rory

--- Mike ----- <exytr at hotmail.com> wrote:
> greetings
> 
> i just starting in mead making and tried a recipe for a melomel that,
> upon 
> further reflection, appears incomplete.
> 
> sparing all the details -  my question is, now that the must (pears, 
> raisins, and all) is bubbling away merrily, when do i separate out
> the 
> fruit? (or was there a "strain out the fruit bits" step missing from
> the 
> instructions)
> 
> if more detail is needed to answer - let me know.  any help is
> appreciated.
> 
> mike
> 
> 
>
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