Originally Posted by bellsbrat
Going to do Curt Stocks Black Currant Cherry Melomel and would like the opinion of some more experianced Mead makers
22 lbs Wildflower Honey
8 lbs Black Currants
12 lbs Tart Cherries
3 gal Water
3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP)
10 g Lalvin Narbonne Yeast (71B-1122)
Approximate OG: 1.161
Target FG: 1.030 - 1.040
Estimated ABV: 16.1%
Could not affordably allocate the currants so I went with the 96 Oz.Vintner's Harvest Black Currant Fruit Wine Base would this be an approximate equivalent
Should I put all the cherries in the primary (think that is what Curt does) or should I save a few pounds to go into the secondary
Would like it to finish a little dryer should i just lessen the honey addition by a couple of pounds
Does anyone boil there water, and let cool, before mixing and/or add campden previous day to drive off chloraminesv
Lastly after all is mixed (-yeast and nutrient) should I add campden tablets and/or pectic enzyme or just roll with it, the Curries are all bought frozen
1) I am not sure about the equivalent about for black currents, but I'll see if I can figure it out for you in a bit.
2) You can put all the cherries in the primary if you like, but you'll get more cherry flavour if you as them in your secondary instead.
3) yes, less honey will leave it dryer. I'd say it is best to plan for a certain ABV and then back sweeten if you want it sweeter. I am not sure what the alcohol tolerance is for 71B, but it will go to at least is max tolerance unless pasteurized or cold crashed
4) Camden is ask you need. You can do both, but it is overkill.
5) no, just roll with it