Blackberry Melomel Mead
"Light Blackberry Mead"
Recipe:
*******
12.00 lb Wild Flower Honey
24.00 Oz Frozen Blackberries
Yeast:
******
2.00 pkg Lalvin 71B-1122 Yeast (prepared in a honey starter)
6.00 tsp Yeast Nutrient
Notes:
******
5.75 gal
OG: 1.080
FG: 1.001
24+ hours before:
2.5 cups of water with 0.5 cups of honey brought to a boil
Yeast nutrient added.
1 pkg of yeast pitched and placed on stir plate
2nd pkg was added to starts to hydrate about
30 mintues before pitching.
1 gal water heated up to 180 F with honey added.
12 oz of frozen berries added.
Yeast nutrient added.
2.5 gal of cold water added to carboy with
12 oz of frozen berries.
Added warm honey/berry water to cold carboy.
SG a 5 gal was 1.090.
Added .75 gal of cold water
SG at 5.75 gal was ~1.078
Pitched yeast starter at ~100 F.
2010/12/12
**********
Temperature at 1800 is warm... 75 F.
Strong fermenation started after 4 hours.
Nice fruity / honey aroma.
2010/12/12
**********
Temperature at 1100 55 F.
Strong fermenation.
Nice fruity sharp berry aroma.
Berries are starting to turn pale.
2010/12/20
**********
Temperature at 1100 53 F.
Strong fermenation.
Sharp berry aroma.
Berries are pale.
2011/01/09
**********
Transfered of lees and berries to secondary (about 2 weeks later than should have)
Temperature at 1200 53 F.
Fermenation slow but active.
Slight honey aroma with a hint of sharp berry. Slight yeast aroma.
Warm alcohol without fusels.
SG: 0.999
Mead is cloudy, and color is pale orange-pink.
2011/08/29
**********
Mead has been kegged a number of months
Carbonated at 18 psi (high)
Strong wildflower honey aroma.
Perceived sweetness from aroma.
Tang/tart from blackberries.
Slight aftertaste of bitterness from carbonation.
"Light Blackberry Mead"
Recipe:
*******
12.00 lb Wild Flower Honey
24.00 Oz Frozen Blackberries
Yeast:
******
2.00 pkg Lalvin 71B-1122 Yeast (prepared in a honey starter)
6.00 tsp Yeast Nutrient
Notes:
******
5.75 gal
OG: 1.080
FG: 1.001
24+ hours before:
2.5 cups of water with 0.5 cups of honey brought to a boil
Yeast nutrient added.
1 pkg of yeast pitched and placed on stir plate
2nd pkg was added to starts to hydrate about
30 mintues before pitching.
1 gal water heated up to 180 F with honey added.
12 oz of frozen berries added.
Yeast nutrient added.
2.5 gal of cold water added to carboy with
12 oz of frozen berries.
Added warm honey/berry water to cold carboy.
SG a 5 gal was 1.090.
Added .75 gal of cold water
SG at 5.75 gal was ~1.078
Pitched yeast starter at ~100 F.
2010/12/12
**********
Temperature at 1800 is warm... 75 F.
Strong fermenation started after 4 hours.
Nice fruity / honey aroma.
2010/12/12
**********
Temperature at 1100 55 F.
Strong fermenation.
Nice fruity sharp berry aroma.
Berries are starting to turn pale.
2010/12/20
**********
Temperature at 1100 53 F.
Strong fermenation.
Sharp berry aroma.
Berries are pale.
2011/01/09
**********
Transfered of lees and berries to secondary (about 2 weeks later than should have)
Temperature at 1200 53 F.
Fermenation slow but active.
Slight honey aroma with a hint of sharp berry. Slight yeast aroma.
Warm alcohol without fusels.
SG: 0.999
Mead is cloudy, and color is pale orange-pink.
2011/08/29
**********
Mead has been kegged a number of months
Carbonated at 18 psi (high)
Strong wildflower honey aroma.
Perceived sweetness from aroma.
Tang/tart from blackberries.
Slight aftertaste of bitterness from carbonation.