I am new to brewing and this will be my third brew and first mead.
I am planning on making a mead, allowing it to ferment in primary and then racking it to a glass carboy with frozen blueberries to add some body before bottling till christmas.
I was wondering if the addition of fruit will affect my ABV and if so how would you plan accordingly.
I have a range of up to 17.5% with my yeast and I was hoping for an ABV of 16%. The OG I think I need is 1115 to 1120 however with the addition of fruit I am not sure if thats going to be too high.
Any help would be greatly appreciated thanks all