Beer Forum

I'm a week into a 14 lbs honey/4 gallons water mead. I went with staggered nutrient additions Al la curt stock. I have 19 lbs of fruit added at the beginning of fermentation. Steady 67 degrees. Very active first week but not much activity in airlock now. A bubble every 30 seconds or so. Gravity was 1.110 to start last checked at 1.020, tasted nice. Is this normal? The fruit seems still pretty whole, I did freeze then thaw(it's in mesh bags). Should I let it stay in primary with the fruit? Will the fruit become more integrated into the must with time? 1st timer so plenty of questions. I had some great mead at nhc (Michael fairbrothers ris Braggot or was amazing!)

Have you checked it again since to see if the yeast is still working? 1.020 isn't bad for a sweet mead, especially with a huge OG, not sure what you're going for.