u/CycleWeeb

Hey all. I recently got into mead making and I'm liking it a lot so far. I'm interested in making my first melomels with two batches: a strawberry mead and a blueberry mead. I generally know what I'm looking for and how to achieve it in the recipe, but I'm stumped about whether or not to strain the two juices or keep the solid bits for the fermentation. Do the skin or other solid parts add bad flavours or do they contribute a positive flavour to the batch?

Is it something like wine where the skins of the grapes adds colour and a lot of the tartness or is it something else entirely for blueberries/strawberries?