Any mead/melomel makers out there?

[mikeyjb]

I was thinking of cooking up a batch of mead to see how it tastes. I prefer very sweet to sweet wines so I wanted the same in the mead.

I wanted to add a fruit to the mead probably raspberry / blueberry combination. If I understand it, I let the yeast finish, resulting in a very dry mead. I am learning about back sweetening so this is what I was thinking: make mead -> add yeast -> let the yeast ferment out -> transfer to new container -> stabilize -> back sweeten.

When is the best time to add the fruit to the mead? Should I add it for the initial ferment, or add it when I back sweeten?

Looking for some guidance