Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Off-dry Blackberry Mead Help!
Reply
 
LinkBack Thread Tools
Old 01-07-2013, 03:21 PM   #11
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 478 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by DaSwede View Post
Thanks. I was going to heat ~2 gallons to 110 before adding the honey.

I'm really looking forward to making this ever since I found a supplier of unprocessed, local honey!
I go for raw, local/regional, wildflower honey for my meads. IMO/IME it's really great stuff. Lots more flavors compared with a singly honey type.

I would only heat the must IF the honey is really thick and you need it to mix better. Last batch I made had chunks of honey floating in it when I mixed it up. I used warmer water (kept it under 110F) since the honey was pretty well crystalized. I've been warming the honey up for a while now, with a heating pad on the bucket, so that it will be easier to mix up. Actually, I care more about having it easier to scoop the honey out of the [5 gallon] bucket.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 05:44 PM   #12
DaSwede
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
DaSwede's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Cary, NC
Posts: 85
Default

Now that I think about it, if I taste and it's too dry after fermentation (before bottling) could I back-sweeten with a bit of honey (maybe .5lb or so)? And if I do, would I need to add something like potassium sorbate to inhibit yeast growth?

__________________
Tipsy Viking Brewery
Primary: Nothing
Secondary: Nothing
Bottled: EdWort's Apfelwein, All Citra Pale Ale, Bourbon Vanilla Stout, and Belgian Quad.
DaSwede is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2013, 02:08 PM   #13
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

Quote:
Originally Posted by DaSwede View Post
Now that I think about it, if I taste and it's too dry after fermentation (before bottling) could I back-sweeten with a bit of honey (maybe .5lb or so)? And if I do, would I need to add something like potassium sorbate to inhibit yeast growth?
If you choose to backsweeten once this is dry, or as far as the yeast will go, then you always add k-meta/campden plus sorbate. Failing to so so will cause refermentation, unless the yeast are at toxicity point. Do tasting trials before you backsweeten...some like 2-4-6 oz per gallon or any amount above/beyond.
__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 08:26 PM   #14
epyonxero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 5
Default

I recently had some of the same blackberry mead and also would like to try making my own. The goal is a full 6 gallon carboy using tupelo honey and that blackberry puree linked above. What Im confused about is the ratio of honey/puree per gallon.

Using the calculator I chose a target ABV of 12.5%, which is the same as the original mead, and 15# of honey which the amount I used in my previous fruit mead which was an apple cyser using apple cider in place of water. This gave an fruit amount of 46.2 oz which is just under one can of the puree. Im worried that that amount wont give enough color or flavor to the mix but Im not sure how to figure out the optimal amount of fruit. Any advice would be appreciated.

__________________
epyonxero is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 01:38 PM   #15
DaSwede
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
DaSwede's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Cary, NC
Posts: 85
Default

Quote:
Originally Posted by epyonxero View Post
I recently had some of the same blackberry mead and also would like to try making my own. The goal is a full 6 gallon carboy using tupelo honey and that blackberry puree linked above. What Im confused about is the ratio of honey/puree per gallon.

Using the calculator I chose a target ABV of 12.5%, which is the same as the original mead, and 15# of honey which the amount I used in my previous fruit mead which was an apple cyser using apple cider in place of water. This gave an fruit amount of 46.2 oz which is just under one can of the puree. Im worried that that amount wont give enough color or flavor to the mix but Im not sure how to figure out the optimal amount of fruit. Any advice would be appreciated.
I wouldn't worry about hitting the 12.5% ABV exactly. The mead is 12.5% +/- 1.5% so 11 - 14% ABV. The meadery uses the same amounts of base mead and fruit with every batch, but the fruit sugar content isn't completely consistent from batch to batch. By law they have to be +/- 1.5% so putting 12.5% on the bottle is the safest.

I haven't made this yet, but it's spring time, so soon I'll be able to get local, raw honey for a reasonable price!
__________________
Tipsy Viking Brewery
Primary: Nothing
Secondary: Nothing
Bottled: EdWort's Apfelwein, All Citra Pale Ale, Bourbon Vanilla Stout, and Belgian Quad.
DaSwede is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 08:03 PM   #16
epyonxero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 5
Default

If I go with the blackberry puree should it be added during secondary or primary? The oringal mead had a strong fruit flavor and colorwith a good tangyness but it was also dry.

__________________
epyonxero is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 08:11 PM   #17
cageybee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Colorado Springs
Posts: 192
Liked 13 Times on 13 Posts
Likes Given: 140

Default

how long before this will be drinkable?

__________________

"The surgeon general has determined the previous information may be tainted with arrogant proselytizations...consume at your own risk"

cageybee is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2013, 12:26 PM   #18
epyonxero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 5
Default

Any update on this?

__________________
epyonxero 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 rogaldorn Mead Forum 24 01-18-2011 03:45 PM
Blackberry mead jonalexdeval Mead Forum 8 08-24-2010 03:33 AM
Blackberry Mead pdxben Mead Forum 2 08-17-2009 07:01 PM
Blackberry Mead mkw87 Mead Forum 18 07-13-2009 12:31 PM
Blackberry mead suggestions DrunkTrucker Mead Forum 3 05-29-2007 01:16 AM