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Old 12-14-2009, 04:04 PM   #1
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Default Blackberry Melomel fermenting away

Hey folks, had a couple questions on my blackberry melomel...

Put this thing together Saturday and it's happily fermenting away:

12 lbs wildflower honey
49 oz can of Oregon Blackberry puree (added to primary, I know some frown on this, but hear me out)
4 gal water
k1-v1116 yeast rehydrated and I used a little beer yeast nutrient as well

I have a 96 oz can of Vintner's Harvest blackberries I plan to add to the secondary when I rack over.

The OG on this batch according to my refractometer was around 1.087 and my target FG is somewhere in the 0.995-1.000 range.

Did I end up too low on the OG here for a full-bodied mead? I am aiming for something dry and accentuating the blackberry complexity.

Also, any suggestions on nutrient additions or other suggestions on how to achieve a better finished product given my starting point?

Thanks!



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Old 12-14-2009, 04:09 PM   #2
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i think your OG is a little low. whats your batch size? did you adjust for temp? i did a plane traditional mead with 12 lbs of wildflower honey and its OG was 1.09-ish.



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Old 12-14-2009, 04:19 PM   #3
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i think your OG is a little low. whats your batch size? did you adjust for temp? i did a plane traditional mead with 12 lbs of wildflower honey and its OG was 1.09-ish.
When I add my blackberry to the secondary I should get a roughly .005 kick to the OG. 5 Gal batch size.

Adjust for temp with respect to what?


I have considered adding a pound or 2 of additional honey but can I do this after fermentation has started? (I guess I see no reason why no, just curious).
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Old 12-14-2009, 04:32 PM   #4
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Adjust for temp with respect to what?
wow. your hydrometer is calibrated for a specific temp (it should say right on the hydrometer). if your brew is warmer you will get a false low reading. if your brew is colder you will get a false high reading. there are plenty of charts and tools on the internet to help you with this.


adding extra honey is perfectly OK. just pasteurize it first. fermentation will kick up again.
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Old 12-14-2009, 04:32 PM   #5
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...Adjust for temp with respect to what?
I believe the question was related to your hydrometer reading(s). Most are calibrated to 68°F while others are at 60°F. When the sample temperature is not at the hydrometer's reference, then a correction is applied to the direct reading...
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Old 12-14-2009, 04:34 PM   #6
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... just pasteurize it first.
Not necessary...
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Old 12-14-2009, 04:43 PM   #7
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wow.
Jeez, thanks for the snarky remark. I understand the chemistry of a hydrometer and I in fact use an ATC refractometer... so temp don't mean a damn thing to me except for yeast pitching temp and fermentation temp.
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Old 12-14-2009, 04:58 PM   #8
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I think I made an error in the amount of water I added to the batch causing it to be a little "thin". I added a full 4 gallons of water on top of the 1 gal (12 lbs) of honey. Then I added 49 oz puree and later will add 96 oz of blackberries.

So it looks like I really have a roughly a 6 1/8th gallon batch according to all these volumes.

Is that usually how batch volume is calculated? I guess I should have realized I needed to add the volume of the fruit additions, duh!

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Old 12-14-2009, 05:07 PM   #9
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Yes, the batch volume needs to include all volumes of all ingredients added - honey, water, cider, fruit puree, etc.

Also realize that your intended 96 oz blackberry addition to the secondary will lower both the overall must SG and ABV (via dilution)...

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Old 12-14-2009, 05:14 PM   #10
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Yes, the batch volume needs to include all volumes of all ingredients added - honey, water, cider, fruit puree, etc.

Also realize that your intended 96 oz blackberry addition to the secondary will lower both the overall must SG and ABV (via dilution)...

Really? When I use the fruit tab in your spreadsheet it says it will add SG points. What am I missing?


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