Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Blackberry Melomel
Reply
 
LinkBack Thread Tools
Old 04-03-2013, 03:46 PM   #1
Frige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Houston, Texas
Posts: 550
Liked 67 Times on 47 Posts
Likes Given: 3

Default Blackberry Melomel

I am new to mead as this is my 3rd batch, the first 2 being jaom. Basically a 5 gal recipe. 15 lbs of clover honey, 6 lbs of 3 berry mix, and 1118 yeast. I stirred it once a day for a week and added nutrient each time. After 2 weeks I strained off the floating berries and added 3 more lbs of blackberries. The fg has settled around 1.00 So is it time to rack it to a secondary and get rid of all the berries?

__________________
Frige is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2013, 09:22 PM   #2
Frige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Houston, Texas
Posts: 550
Liked 67 Times on 47 Posts
Likes Given: 3

Default

Ah so everyone is tired of melomel threads huh? LOL No problem I went ahead and racked it to a secondary Im sure it will be fine.

__________________
Frige is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2013, 09:50 PM   #3
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,044
Liked 192 Times on 178 Posts
Likes Given: 34

Default

lol it has been busy today so missed this thread untill now. What you did is fine and not bad at all. I seem to take the lazy approach to meads and I dont even go for first racking untill I get close to the 2nd month mark. Just let this clear over the next 30 - 60 days and give it a taste. If you should have left the berries in longer then you will notice it then. If needed then add another 3lb of berries, wait a few weeks and taste again. If you like the flavor then rack off any sediment and just keep bulk aging for as long as you can stand it.

Oh and everyone bring on all the melomel threads as you can. My most recent batches are 3 melomels, one Metheglin and a white grape peach wine. I am starting to enjoy the melomels more and more as time goes.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Old 05-28-2013, 12:02 PM   #4
Frige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Houston, Texas
Posts: 550
Liked 67 Times on 47 Posts
Likes Given: 3

Default

I killed off the yeast last week and added 4 lbs more blackberries and back sweetened. Yesterday I bottled and put it in the closet. Taste pretty good, still has a harsh taste but overall is mighty tasty. Hopefully it will mellow out over time.

__________________
Frige is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2013, 02:18 PM   #5
Kdog22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Spring, TX
Posts: 327
Liked 32 Times on 29 Posts
Likes Given: 80

Default

I think 2 weeks is a good time frame to rack off the berries. You're probably not going to get anymore berry flavor leaving them in any longer. Plus you were probably about due to rack into your secondary anyways.

__________________
Kdog22 is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2013, 04:16 PM   #6
epyonxero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 5
Default

I just started a blackberry melomel last night. I did 1/4 of the fruit in primary and plan to add the rest in secondary. One thing Im not sure about is if I should kill the yeast or not before adding the seconday fruit.

__________________
epyonxero is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2013, 09:26 PM   #7
Kdog22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Spring, TX
Posts: 327
Liked 32 Times on 29 Posts
Likes Given: 80

Default

Quote:
Originally Posted by epyonxero View Post
I just started a blackberry melomel last night. I did 1/4 of the fruit in primary and plan to add the rest in secondary. One thing Im not sure about is if I should kill the yeast or not before adding the seconday fruit.
Any particular reason to add majority of the fruit in the secondary? Why not to the primary?

Also, why would you want to stop fermentation before adding more fruit? Are you wanting to backsweeten using fruit?



Don't feel obligated to reply to all those questions. Just curious.
__________________
Kdog22 is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2013, 12:12 PM   #8
epyonxero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 5
Default

Quote:
Originally Posted by Kdog22 View Post
Any particular reason to add majority of the fruit in the secondary? Why not to the primary?

Also, why would you want to stop fermentation before adding more fruit? Are you wanting to backsweeten using fruit?



Don't feel obligated to reply to all those questions. Just curious.
From what I understand, fruit seems to loose a lot of is character when it goes through primary fermentation and I want to keep its body and flavor. Adding fruit after primary has stopped and yeast is still available would start the fermentation process again and Im not sure thats what I want.
__________________
epyonxero is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2014, 05:09 PM   #9
Frige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Houston, Texas
Posts: 550
Liked 67 Times on 47 Posts
Likes Given: 3

Default

Update:
I will make this again for sure, it is really tasting good after being in the bottle for 8 months. Not sweet at all and a big blackberry taste.

__________________
Frige is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2014, 06:09 PM   #10
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,044
Liked 192 Times on 178 Posts
Likes Given: 34

Default

Sounds great. Glad it worked out for ya. Next time think about changing up the yeast to a good red wine/berry yeast like Lalvin RC212 or an all around favorite of mine is lalvin 71b-1112.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blackberry Mead (Melomel) esarkipato Mead 40 08-01-2013 02:59 AM
Blackberry Melomel...not enough water? Ace_Club Mead Forum 13 10-25-2012 11:49 AM
blackberry melomel question regulatedhobbyist Mead Forum 6 02-01-2012 03:54 AM
Blackberry Melomel fermenting away Randar Mead Forum 23 12-15-2009 04:37 PM
Blackberry Melomel -- finished? esarkipato Mead Forum 11 12-29-2008 08:01 PM