I made a batch with some pumpkin for an autumn mead, adding it into primary.
Read that it might be better to add to secondary to get better flavor out of it.
Question I have is, do I use the same amount as I added into primary, or cut it back some?
[quote=“jbushee”]I made a batch with some pumpkin for an autumn mead, adding it into primary.
Read that it might be better to add to secondary to get better flavor out of it.
Question I have is, do I use the same amount as I added into primary, or cut it back some?[/quote]
The amount you put in depends on what effect that you want, not when you put it in, unless you add it during active fermentation.
[quote=“Rookie L A”]
The amount you put in depends on what effect that you want, not when you put it in, unless you add it during active fermentation.[/quote]
That’s what I meant by adding it to primary. Put it all together at once, during active fermentation.
Guess I’m asking what the impact is in adding it in like that vs waiting until fermentation finishes and adding it into secondary.
