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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > 3 Sisters and a Cousin
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Old 05-12-2008, 11:25 PM   #1
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Default 3 Sisters and a Cousin

Mead is exciting dang it...Even if it does call for some patients....Lets Spur some enthusiasm here. This is what I'm working on right now...What's your summer plan?
ALL 3 Gallon Batches, and all prepared with NO cooking, but tap hot water.
Cousin.
9 Pounds Clover Honey
D-47 Yeast
Nutrient and energizer
Water

3 Sisters.
6 # Clover honey
3# Colorado Ambrosia Honey (Alfalfa mix)
1 Batch gets RC-212
1 Batch gets D-47
1 Batch gets Cote Des' Blanc.
Nutrient and Energizer to suit.

The Cousin is going to be racked onto DRIED blueberries.

The sisters are going to see Local Seasonal Produce at the end of the summer. I am definitely looking forward to Colorado Palisade Peaches, Rocky Ford cantaloupe, and I'm not sure what the third addition will be, but I will surely have something fine for the winter of '09!

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Old 05-12-2008, 11:41 PM   #2
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How about using Colorado Choke cherries for the third batch?

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Old 05-13-2008, 04:42 AM   #3
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honey dew melon????? just seems fitting

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Old 05-13-2008, 05:59 PM   #4
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Dried Blueberries I will have to try that technique I used three times frozen blueberries and liked the results in primary. Dried in secondary sounds like you would get more flavor and aroma but not the purple color keep us posted because I like the look of the clearer show meads.

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Old 05-13-2008, 06:08 PM   #5
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Just put together 1 Gal. batch w/ apples,frozen blueberries 1/2 crushed 1/2 whole,3lb honey on a whim I pitched it with champagne yeast. I'm about to put together the ingredients with the lav D-47

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Old 05-16-2008, 06:26 AM   #6
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Quote:
Originally Posted by BigKahuna View Post
Mead is exciting dang it...Even if it does call for some patients....Lets Spur some enthusiasm here. This is what I'm working on right now...What's your summer plan?
i am planning on making a peach melomel in a few weeks when the peaches ripen. i'm going to use 15lbs of clover honey, 15 lbs of peaches for about 7-10 gallons. i have a 12 gallon plastic fermenter with a loose fitting lid. i'll ferment just the honey for a week, then put the peaches on it for 3-4 weeks stirring maybe twice a week before racking again to finish out fermentation in carboys for about 6-9 months
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Old 05-16-2008, 11:37 PM   #7
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Patience.

This isn't a Hospital!

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Old 06-02-2008, 05:49 AM   #8
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Default First sister Gets a date.

Well..I got some fantastic Strawberries at the supermarket today. 8# in fact. Problem is, I get home and take a gravity reading....We are at 1.036. I want to rack onto the berries tomorrow night, but dang. I was hoping for more than that. I'm not even sure that the 8.5% is enough to safely prevent any goobers from growing from the berries. Dang it.
Somehow I thought that the RC-212 would ferment out a bit quicker than that. Especially since the house has been 70 -74 the whole time.

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Old 06-02-2008, 11:14 PM   #9
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I've fixed a stuck fermentation before by adding raspberries. It may be that the RC-212 just didn't get as good a propragation as you'd expected.

I say give the berries a short freeze (they don't need to be solid, just to where the outsides are getting firm). Then mash em up and put into the secondary, and rack onto them.

I'd also go ahead and suck up some of the yeast cake...just a bit. I bet you get renewed fermentation and it dries out a bit thanks to the nutrients in the fruit.

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Old 06-03-2008, 03:28 PM   #10
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OK. Roughly 7 pounds of Fresh Strawberries in the secondary. I managed to fit all but about 1/2 gallon of the first sister into the secondary...and what'd Ya Know...Malkor was right. This morning she's bubbling away like I had just pitched the yeast.

I will be interested to see what comes for the next batch. I'm thinking about Peach Based Fruits. Nectarines, White Peaches, and maybe a pear or 2? The point is to keep it all LOCAL.

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