Group Brew: Cherry Vanilla Melomel 2/22/09 - Page 3

robsauce · 02-12-2009, 02:25 PM

If I can get the ingredients in time I'd love to participate. Finding any type of cherries, dried or fresh in Saskatchewan during the middle of winter could pose to be a bit of a problem. Will post sooner to the brew date as to whether or not I can partake.

**Poobah58** · 02-12-2009, 10:06 PM

This post contains the names of the people willing to post their daily data so Hightest can track our progress (see Posts #12, 16 & 20). To join you must PM me and be willing to follow these rules:

You must pitch your yeast on Feb. 22nd and post a brew log within this post and indicate deviations from the original poster's recipe and the following:
1. Batch size
2. OG: (Measure this before pitching the yeast)
3. Ambient Area temp:
4. Rehydrated IAW the FAQ? (Y/N), Used Go-Ferm? (Y/N)
5. Nutrient brands used: Fermaid-K, DAP (or generic) and when it was added.
6. SG measurements by Hydrometer or Refractometer? (H/R). Try to measure at same time each day.
7. If anyone will be checking the must pH, get a reference value and also note the test method - paper, probe, etc.89. Each day you must post your SG, pH (if possible), whether you stirred or aerated, and whether you added nutrient and how much.

The following people have signed up:
(I will add brew log post # when available)

Poobah58: Brew log Post #23
dudasaj: Brew log Post #30
HarvInSTL: Brew log Post #32

**Poobah58** · 02-12-2009, 10:37 PM

Poobah58 BrewLog:
Batch Size: 3.5 gallons
Recipe: 11lbs Meadowfoam honey, 24 oz. Tart Cherry Juice Concentrate, Lalvin 71B-1122 yeast
Campden or Pectic Enzyme Used: No
Starting Must pH: 3.84
Using SNA: Yes
OG: 30 Brix (1.129)
SG (SNA Stage 2): 28.5 Brix (1.117)
SG (SNA Stage 3): 22 Brix (1.068)
Lag Time: Somewhere between 7-9 hrs.
O2/Air Infused & Duration (min.): Mixed and aerated with lees stirrer then oxygen for 2 minutes
Nutrient Brand: Fermaid-K
DAP Brand: DAP
Rehydrated: Yes, w/Go-Ferm
Equipment: Refractometer, Hanna pH meter.

Feb. 22 3:00PM: OG=1.129 (30 Brix), pH=3.84 (before yeast and nutrients). Must temp= 80°F. Room temp= 70°F. Added 3.2gr Fermaid-K and 3.2gr DAP. Aerated and oxygenated.
Feb. 23 5:30PM: OG=28.5 Brix (1.117). pH=3.90 (after nutrients added). Must temp= 67.3°F. Room temp= 71°F. Added 2.0gr Fermaid-K and 2.0gr DAP. Stirred well in morning and evening. Evening stir (with lees stirrer) erupted and I lost between 1-2 qts.

Feb. 24 5:00PM: OG=25.0 Brix (1.090). pH=3.71. Must temp= 69.5°F. Room temp= 70°F. Aerated with air pump for 1 minute in in morning. Stirred in evening.
Feb. 25 4:45PM: OG=23.5 Brix (1.079). pH=3.70. Must temp= 68.5°F. Room temp= 70°F. Stirred in morning and evening.
Feb. 26 8:00PM: OG=22 Brix (1.068). pH=3.80. Must temp= 68°F. Room temp= 70°F. Added 1.3gr Fermaid-K and 1.3gr DAP (got a mini eruption)

. Stirred in morning and evening.
Feb. 27 5:15PM: OG=19.5 Brix (1.050). pH=3.90. Must temp= 68°F. Room temp= 71°F. Stirred in morning and evening.
Feb. 28 8:15PM: OG=18 Brix (1.039). pH=3.94. Must temp= 67.5°F. Room temp= 70°F. Stirred in morning and evening.
Mar. 1 9:15PM: OG=17 Brix (1.032). pH=4.01. Must temp= 67°F. Room temp= 69°F. Stirred in morning and evening.
Mar. 2 8:15PM: OG=16 Brix (1.025). pH=4.05. Must temp= 66.5°F. Room temp= 70°F. Stirred in morning and evening.
Mar. 3 8:00PM: OG=15 Brix (1.018). Room temp= 70°F. Stirred in evening.
Mar. 6 4:00PM: OG=15 Brix (1.018). pH=4.19.
Mar. 7: OG=15 Brix. Racked onto 1.5#'s dried Sweet Cherries and a 1/2# dried Tart Cherries. Added 1 bourbon and 2 tahitian vanilla beans (split). Topped off with 1 qt honey water. New gravity = 20 Brix.
Mar. 29: Racked. SG = 19 Brix. Nice flavor. Vanilla just about perfect. Added 2 qts cherry juice. New SG = 18 Brix. A little on the sweet side. Might have to add more yeast.

**Poobah58** · 02-12-2009, 10:50 PM

Got my Meadowfoam honey yesterday. Took like 3 days! This is some good stuff. If you get some and have not tried it before, you are in for a treat...

pulpfiction32 · 02-12-2009, 10:52 PM

I will be brewing this in the 22nd Im getting my juice and cherries tonight

But im not sure I care how it plots out on a graph

hightest · 02-12-2009, 11:12 PM

Quote:

Originally Posted by Poobah58

Poobah58 BrewLog:
(right now this is a just a sample)

Recipe: Same as OP
Batch Size: 3 gallons
Yeast: ???
OG: (Measure this before pitching the yeast)
Ambient Area temp:
Rehydrated IAW the FAQ? (Y/N), Used Go-Ferm? (Y/N)
Nutrient brand: DAP brand (or generic):
SG measurements by Hydrometer or Refractometer? (H/R)
If anyone will be checking the must pH, get a reference value and also note the test method - paper, probe, etc.
Day 1: Pitched yeast. Added x grams Fermaid-K and x grams DAP. Aerated.
Day 2: Aerated in morning, stirred at night. SG= xxBrix (1.xxx). pH = x.xx
Day 3: blah, blah, blah
Day 4: blah, blah, blah
Day 5: blah, blah, blah
Day 6: blah, blah, blah
Day 7: blah, blah, blah

Good idea. Now let's trim this a bit so it's no so demanding. Here's my thoughts.
1) It is not necessary to specify the nutrient weights (unless someone is doing something different) - Just note when the Stage 1,2,& 3 nutrients are added.
2) It is helpful to know what nutrient brands are being used, so note that in the first post
3) SG sample timing. While it is always best to measure the SG at regular intervals, not everyone can do it at the same time of the day (work schedules, etc.). So whatever time of the day you start sampling, try very hard to do it at the same time (within an hour) for all the samples you take.

**Poobah58** · 02-13-2009, 12:39 AM

Thanks, Post 22 & 23 modified.

flyweed · 02-14-2009, 08:49 PM

Yeah, I am in the process of gathering ingredients now...I hope to have them all in by brewing day...I have to order everything via the net.

Dan

hightest · 02-15-2009, 01:41 AM

Another thought for PooBah...

When I managed a group brew I always started a topic like this to discuss the recipe, the process, and whatever else came up before brew day.

Then, on Brew day, I started a new topic for the express purpose of managing the group brew. I then CLOSED the older disscussion topic (I was mod then so I could do that) making sure that any future group brew discussion happened in the proper topic - it also makes for a clean read for those who might come after the group brew is completed.

I also made the last post in that topic pointing people to the new topic - lest they may not pay attention...

If you think that makes sense, perhaps you can ask one of the mods here to do that for you

**dudasaj** · 02-15-2009, 03:04 AM

Cherry Stained Wooden Teeth Mead

4.25 gallons Cherry Juice in primary (SG of juice 1.055)
9# of local San Diego Light Mesquite Honey
3# Light Clover
1 Pkg Lalvin D-47 properly rehydrated per packet instructions. Go-Ferm NOT used
SNA I apparently use CROSBY & BAKER FERMAX - Their conversion is 5.1g/tsp... SO i used 5.1g of FERMAX at initial activity and 3.8g during the second addition
My DAP is made by "BREWCRAFT"
Ambient Area temp: 73F at pitching.
Measurements taken using a Hydrometer
Aerated for 15minutes using air stone and pump
Must pitching temp: 68F
Oregon Sweet Cherry Puree 1 Can 3lbs 1oz
*Pectic Enzyme ???
*2 Whole Vanilla Beans (2nd Secondary)
* - Not yet used/performed

2/22/09
Aerated the crap out of cherry juice, 5.1g Fermax and 4.5g DAP and honey in primary (OG 1.140)
Pitched yeast (used Hightest's new method) 2:30pm Installed blow off on carboy.
Checked at 11:30pm (7 hours after pitching) no activity

2/23/09
Checked at 10:30am 2/23/09 (18 hours after pitching) slow bubbling, about 3-4/minute. Made 2nd SNA - 3.8g Fermax and 2.8g DAP. Aerated with air pump 5 minutes.
2:30pm S/G - 1.136, Activity slowed following the nutrient addition, aeration and stirring.... Back up to ~8 bubbles/minute.
10:00pm Fermentation in full swing ~45 bubbles/minute

2/24/09
2:30pm S/G - 1.117 Aeration 5min with aeration stone and stirring. Has a wonderfully bright red cherry color. Must and Ambient temp 77F

2/25/09
3:00pm S/G - 1.109 Aeration 5min with aeration stone and stirring. Must temp 78F and Ambient temp 75F

2/26/09
2:30pm S/G - 1.100 Aeration 5min with aeration stone and stirring. Must temp 78F and Ambient temp 75F. Developed a slight Kraeusen. PICS

2/27/09
Went out of town for a funeral.... sorry no update until Tuesday. I gave it a quick stir before heading to the airport this morning.

3/4/09
9:00Am S/G - 1.066(before addition) Just past the 1/2 sugar break, added last SNA addition. Stirred. Must temp 80F and Ambient temp 76F. Redeveloped a slight Kraeusen. Passed the 1/3 break (1.093) while out of town... suspect on 2/28/09

3/5/09
4:30pm S/G - 1.061 Stirred must. Must temp 78F.

3/6/09
4:30pm S/G - 1.057 Stirred must. Must temp 78F.

3/7/09
7:00pm S/G - 1.051 Stirred must. Must temp 78F.

3/8/09
9:30am S/G - 1.046 2/3 sugar break, stirred must for last time. Must temp 78F.

3/9/09
5:30pm S/G - 1.041 Must temp 78F.

3/12/09
4:00pm S/G - 1.030 Must temp 77F.

3/15/09
2:00pm S/G - 1.020 Must temp 77F.

3/18/09
2:00pm S/G - 1.020 Must temp 77F. Appears to have stabilized. No bubbling. Darkening in color due to yeast settling out.

3/19/09
5:00pm S/G - 1.020 Must temp 77F. Racked onto Oregon Sweet Cherry Puree 1 Can (3lbs 1oz). 1 gallon jug holding excess for top up.

6/8/09
Racked off cherry puree onto 3 split vanilla beans.
Lost a lot of liquid with such a thick trub and puree layer.
It has a fantastic ruby color, I hope that doesn't fade.

*Step 8: Rack after 1-2 months. Taste for level of dryness/sweetness and vanilla. Adjust if necessary.
*Step 9: Rack every 2-3 months until clear then bottle.
*Step 10: Let's swap!