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Old 01-30-2013, 07:54 PM   #11
Bluespark
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I'm leaving mine in for a week?


Thanks for the replies, really excited about this one

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Old 01-30-2013, 09:01 PM   #12
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It depends on how you like the taste of the seeds Some people leave them in until the primary is completely finished, a week or 10 days, some people press them at the start and dont have to worry, depends on your berries, taste and experience. Why wouldnt you be concerned if it didnt turn out perfect, you should always try to make blackberry wine perfect! WVMJ

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Old 01-31-2013, 02:44 PM   #13
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Thanks! I'll probably rack it off of them tomorrow in that case.

And sorry... Didn't mean to hijack your thread

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Old 01-31-2013, 04:26 PM   #14
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Quote:
Originally Posted by Bluespark View Post
-nutrient and energizer (recommended amounts)
- I cup strong black tea
I plan to completely jack your recipe starting tomorrow. A few questions:

Could you be more specific on the nutrient and energizer? Amounts, type, and times?

What is the black tea for? and what did you use there?

Any idea of the FG?
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Old 01-31-2013, 04:56 PM   #15
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The nutrient and energizer are 'spagnol' brand, all I can get locally. The package of any given brand gives amounts per gallon, in this case I think a tsp per gallon each. I added that at the beginning, then an additional tsp at 2, 4 and 6 days. I thoroughly aerated daily for the first 6 days, then just left it under airlock.

I used tazo black tea, two bags steeped for 10 minutes in boiling water, then remove the bags and add to the must. I've forgotten all the reasons for tea, but essentially it adds tannins and complexity. I figure it can't hurt.

I have to say, it looks and smells divine at this point, ruby red

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Old 01-31-2013, 04:59 PM   #16
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Oh an the Fg will hopefully be around 1.010. It was nearly done fermenting and had a gravity of 1.010, but the fruit addition has bumped that up a bit, but should ferment back down.

The goal is 1.010 anyways.

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Old 02-01-2013, 12:14 PM   #17
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Quote:
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What is the black tea for?
Tea is a nice addition to meads for a couple of reasons.

First on a larger scale you can use it to infuse a specific flavor to make a tea metheglin.

Second on the smaller scale like mentioned above is the tannic properties.

Tannins added to any mead or wine have a lot of benefits. They are natural antioxidants and preservatives. Flavor/Mouth feel are effected because it give a bit of astringency and even brightness, which adds a nice character, especially to heavy fruit meads. They also combine with proteins and when they drop out of solution take the protiens with them helping to expidite the clearing process.

Yeast also seem to really like tea/tannins as everytime I have used them the ferment was very strong, very early. That's more an observation than about anything I have read.
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Old 02-01-2013, 01:19 PM   #18
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Nice to hear. I think I will put some effort into getting tea then. When you say 1 cup strong black tea what does that mean really. Are we talking playground bully kind of strong or Hercules + Chuck Norris kind of strong? If you put a little sugar in that tea how would it compare to a normal cup of tea that you could brew to drink?

I'm from the south and around here it is sweet tea or nothin'. Any idea how Tazo is different from Luzianne sweet tea?

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Old 02-01-2013, 03:36 PM   #19
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I use a plain black, no added flavours. Starbucks sells tazo.

Any decent quality plain black tea bags would work.

Strength wise, talking stronger than you would ever want to drink, and that's coming from someone who likes strong tea.

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Old 02-02-2013, 12:20 PM   #20
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I think a better way to add tannins to a berry wine is to use dried elderberries, you can simmer the berries for 20 minutes, then toss it all in or strain off the berries, also adds some color and flavor which tea not so much. WVMJ

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