Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Newb working on an apricot melomel
Reply
 
LinkBack Thread Tools
Old 09-04-2012, 06:55 PM   #1
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default Newb working on an apricot melomel

Hi all. Just signed up to the forum after lurking for a few weeks, what a great resource.

Here is the recipe I used:
12 lbs honey (my own, am a beekeeper)
6 tsp yeast energizer
5 tbs acid blend
3/4 tsp tannin
5 campden tablets
3 lbs apricot puree (Vintners Harvest)
Lalvin EC 1118 5g packet yeast

I combined everything except the yeast into a 6.5 gal bucket, making sure all ingredients were dissolved. Covered bucket with a towel for 24 hours.

After those 24 hours I took my initial SG reading of 1.100' temp of liquid was 74, so corrected SG was 1.101 Rehydrated my EC 1118 according to package instructions and poured onto the must. Covered back up with only the towel.

It has been about 20 hours since pitching and there is a nice foamy layer on top so I assume things are going as they should.

The basic instructions I am following say to let this sit as is, covered with only the towel for 7 to 10 days, take another SG reading, then rack it, at which time the lid and airlock would be added. Does this sound logical? I assume this "towel only" is to degas it? But I have also seen references to oxygenating. Should I be doing that as well?

I will likely have more questions about adding additional fruit to the secondary and what all that entails.

Thanks in advance for your tips and suggestions.
Jay

__________________
OptimusJay is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 07:20 PM   #2
vulcan500rider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Regina, SK
Posts: 12
Default

Yes, you should probably be giving it a good, vigorous stir once a day or so until you hit the 1/2 sugar break (somewhere around SG 1.050). I would probably lid and airlock before the 7-10 day mark, personally, as after the 1/2 sugar break you want to avoid oxygenation, not promote it. Someone may correct me here (please do, if I'm mistaken), but I would probably put the airlock on it when the SG hits 1.020 or so. By that time, most of the really heavy fermentation is over, so you can hopefully avoid any of that puree being pushed into the airlock. Just my thoughts.

__________________
vulcan500rider is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 07:39 PM   #3
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default

Thanks Vulcan,

So do I just drop a long spoon in and start stirring? Or do I need to remove the large foamy head prior to stirring?

Regarding when to add the lid and airlock...
So once the SG gets to around 1.020 give or take, would I rack and then add lid and airlock? Or just keep it in the primary bucket and add the lid/airlock? Or does it not matter?

Thanks,
Jay

__________________
OptimusJay is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 04:28 PM   #4
vulcan500rider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Regina, SK
Posts: 12
Default

Punch down the cap (foamy head) and mix it all in. Make sure the long-handled spoon you're using is sanitized and non-porous (so not a wooden spoon).

I wouldn't rack until the SG is steady for a few days in a row. Just throw the lid/airlock on and let the apricot flavour keep soaking in

__________________
vulcan500rider is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 08:01 PM   #5
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default

Thanks. I just gave it an aggressive stir with a sanitized long wire whisk. Before that, I took an SG reading to see how things were coming along. The reading was 1.071 so I suppose its doing it's thing. I'll be out of town starting tomorrow morning so I will plan on securing the lid and airlock Friday afternoon.

Question - once lid and airlock are on I will only open to take SG readings, correct? No additional stirring?

I appreciate the help!

Jay

__________________
OptimusJay is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 08:28 PM   #6
vulcan500rider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Regina, SK
Posts: 12
Default

Correct, though I would actually stop before the halfway mark, say 1.050, if not a touch before. Many people suggest stopping at the 1/3 sugar break, which may make your aeration at 1.071 the last go at it.

__________________
vulcan500rider is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2012, 03:36 PM   #7
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default

Update to where I'm at now:

I am now on day 5 since pitching yeast. The bubbling thru the airlock has slowed to about a bubble every 3 or 4 seconds. I removed the lid, has a nice orange cap covering the surface, broke a space in the cap and dropped in the hydrometer and SG is 1.021.

Is there a target SG reading I should shoot for before I rack to a secondary? Or do I just continue to take SG every few days and when it's the same for a few days in a row, then rack to secondary?

Jay

__________________
OptimusJay is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 03:57 AM   #8
vulcan500rider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Regina, SK
Posts: 12
Default

Sounds like it's coming along well!

You've got it--just wait until the SG shows the same for 3-4 days in a row, and then rack to secondary. Then do your damndest to ignore it for a while

Oh, and when you do rack into the secondary, try to leave as little airspace as possible. If you're going to put it into a carboy, try to fill it up into the neck a bit. You can just use water, but it will dilute it a bit. You could also use something like apple juice, which will avoid dilution, but may also renew fermentation for a bit. That's OK, as you'll still have an airlock on it for the gas to escape through.

__________________
vulcan500rider is offline
 
Reply With Quote Quick reply to this message
Old 09-11-2012, 11:17 PM   #9
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default

I have now racked from the 6 gal primary bucket into a 5 gal glass carboy. I SG reading for the last two days was 1.010 so I decided to rack. Gave it a little taste test as well and it's not bad tasting so thats a good thing I suppose! It was not too dry and not too sweet but I know flavors will likely change over the coming weeks and months. So, at this point I plan to just let it sit for a couple of weeks or more and then rack it again. Initially I was thinking of backsweetening but I may not need to.

Thanks again for all the help!

Jay

__________________
OptimusJay is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2012, 07:02 PM   #10
OptimusJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: South Haven, Michigan
Posts: 67
Liked 4 Times on 4 Posts

Default

Update & question...

I racked again, to get it off of the sediment in the bottom of the carboy. I was not greedy when siphoning so now that it's in another 5 gallon glass carboy I am a little short of it being filled up toward the neck. I would guess maybe a quart shy. Do I leave it and just put the stopper and airlock or should I be adding water, or juice, or honey water to fill it up a bit more? I took an SG reading of 1.008/9. I also sampled and it is tasting very good, not overly sweet and not too dry either...I'm actually quit pleased with the taste.

Jay

__________________
OptimusJay 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
Apricot Melomel Recipe Development Atek Mead Forum 22 09-03-2012 01:49 AM
Apricot mead/melomel recipe help needed Calvus Mead Forum 5 05-31-2012 12:53 AM
What to look for in a Melomel? Ridcully123 Mead Forum 4 07-17-2011 08:28 PM
Newb to mead and brewing - melomel question FrayAdjacent Mead Forum 20 01-17-2011 03:36 AM
Apricot mead? RandallT Mead Forum 16 07-11-2010 04:57 AM



Newest Threads

LATEST SPONSOR DEALS