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Old 02-21-2014, 11:55 PM   #1
christobagh
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Default melomel question please help

hi, new to the forum but have looked at it for alot of my answers but i've had a question that no matter how much research i just cant find a solid good advice answer. so here goes. I've made mead before and loved it, just finished a hard cider and haven't had a chance to try it yet because im carbonating it, now i've started a melomel... my question is when do i wanna rack it off the fruit? its been fermenting steady and mildly paced for a week now. my sg was 1.16 and a 35 brix reading. i used 10g EC-1118 yeast if any of this matters. reason i ask this is because I've seen some say after a week remove the fruit and finish the ferment. i plan on adding another dose in the secondary. others say keep the fruit in and remove it after a month, some still suggest adding more in the secondary. so beating the dead horse, when do i remove the fruit in both the primary and secondary phases? thank you for any input.

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Old 02-22-2014, 12:27 AM   #2
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I've seen people do it after a week and some that have waited several weeks. I've always gone about 2-3 weeks.

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Old 02-22-2014, 12:29 AM   #3
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I leave mine in a month and then rack to secondary.

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Old 02-22-2014, 10:41 AM   #4
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Depends on the yeast and what kind of fruit it is, because I leave it in until it sinks quite often.......

I'd be more concerned with that massively high SG.......

EC-1118 is an 18% ABV yeast, but 18% equates to a gravity drop of 133 points so you'll still have a lot of residual sweetness........

the "all the fermentables in up front" method is beer making, not meads. With meads, doing that can stress the yeast and give off flavours, irrespective of how powerful a yeast it is......

Your mead, your choices in method/technique.......

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Old 02-24-2014, 12:20 PM   #5
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Quote:
Originally Posted by fatbloke View Post
Depends on the yeast and what kind of fruit it is, because I leave it in until it sinks quite often.......

I'd be more concerned with that massively high SG.......

EC-1118 is an 18% ABV yeast, but 18% equates to a gravity drop of 133 points so you'll still have a lot of residual sweetness........

the "all the fermentables in up front" method is beer making, not meads. With meads, doing that can stress the yeast and give off flavours, irrespective of how powerful a yeast it is......

Your mead, your choices in method/technique.......
All very good advice.
Regards, GF.
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