I have updated my original recipe for mead with a couple of changes. First, I urge the use of fruit preserves in place of fresh ground fruit. The reason for this is that the fruit may contain bacteria or other elements that could spoil the fermentation. The preserves have already been cooked and sterilized, and it is a cheaper and more economical way to add fruit flavorings to the mead rather than using fresh fruit.

You can still use fresh fruit, but I think the risk is higher that the mead fermentation could spoil.

Second, I recommend that you use a 1000 MG tablet of vitamin C ground into the herbs. The vitamin C tab will act as an anti-oxidant and will help keep the cloudiness down to a minimum.


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