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Old 08-12-2013, 03:24 PM   #1001
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New blueberry melomel made less than two hours ago.

img_20130812_111917-1.jpg

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Old 08-13-2013, 11:14 AM   #1002
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@gilliam , mind sharing the recipe?
Saffron Metheglin (Recipe for 3 gallons)

4 kg honey (unknown origins)
2.5 gr saffron
Yeast: Lalvin 71B-1122
Yeast nutrients

Boil 2.5 kg of honey on low/medium heat until it caramelizes (ca 1 hour). Let it cool a bit and add the rest if the honey and water. Heat the must a little and let all honey dissolve. Add the saffron and stir a bit.
Let it cool and pour everything into the fermentation vessel, add yeast and nutrients and oxygenate the must (I do it by shaking the vessel).

Back sweeten to taste.
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Old 08-17-2013, 09:57 PM   #1003
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I tried to post some pics this morning but the post still hasn't appeared.

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Old 08-18-2013, 08:07 PM   #1004
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We'll try this again. The Applejack isn't a mead it's just something I'm brewing up to be ready to drink in a couple of months. It isn't what is traditionally referred to as Applejack but that is what my cousin called it when he told my dad the recipe many years ago.

100_3995.jpg   100_3999.jpg   100_4000.jpg   100_4001.jpg   100_3996.jpg  

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Old 08-18-2013, 08:23 PM   #1005
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This is my Berry Blast Melomel - made with Strawberry, Raspberry, Blackberry, and Blueberries.
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berry-melomel.jpg  
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Old 08-19-2013, 11:59 AM   #1006
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image-2865465508.jpg



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Here is my first try at mead/melomel. A peach and pineapple about two months old. About to bottle. Tastes a little yeasty now but sweet should be good by xmas or new years.
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Old 08-19-2013, 03:01 PM   #1007
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.
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This is my Berry Blast Melomel - made with Strawberry, Raspberry, Blackberry, and Blueberries.
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Looks GREAT. I have a melomel bulk aging right now containing those exact ingredients. Will be bottling before too long.
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Old 08-19-2013, 11:35 PM   #1008
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It will be great! I entered this in the Missouri Valley Wine Society competition at 3 months old and took a bronze medal, it was real young but I wanted to give it a try.

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Old 08-22-2013, 07:24 PM   #1009
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My first bochet, caramelized the honey for about 1 hour. just waiting for it to cool down enough to pitch the yeast
Gravity= 1.085


forumrunner_20130822_132332.png
my entire basement smells like burnt marshmallow now

Edit: added: enough non caramelized honey to bring the gravity up to 1.110. Using K1- v116 for yeast and SNA

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Old 08-22-2013, 07:45 PM   #1010
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I recommend a blowoff tube for that little amount of headpsace. Looks awesome though.

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