How long to leave apples in mead?

As an experienced sommelier and brewer, I can provide you with some insights on how long to leave apples in mead. It's important to note that personal preferences and desired flavors can vary, so there isn't a definitive answer. However, I can offer some general guidelines based on my own experiences.

When it comes to adding apples to mead, the duration of contact between the fruit and the mead will significantly impact the flavors and aromas that develop. In my opinion, leaving the apples in the secondary fermentation for a couple of weeks is a reasonable timeframe. This period allows for sufficient extraction of flavors without risking any potential off-flavors.

Now, some brewers might choose to leave fruit in the secondary for much longer, even several months. While this can result in more intense fruit character, it also increases the risk of developing funky or off-flavors. I have personally encountered situations where leaving fruit in mead for an extended period led to undesirable flavors, such as a medicinal taste or excessive bitterness.

To avoid these issues, it's crucial to monitor the mead regularly and taste it during the secondary fermentation. This way, you can determine when the desired apple flavors have been extracted and the mead is ready to be separated from the fruit. Remember that fruits can vary in their flavor intensity, so the timeframe might differ depending on the apple variety you're using.

If you're looking for a more subtle apple flavor, you can start with a shorter contact time, such as a week, and then taste the mead to assess the level of apple character. If it's not strong enough, you can extend the contact time by a few days and taste again until you achieve the desired flavor profile.