Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Vanilla Blueberry Mead?

Reply
 
LinkBack Thread Tools
Old 09-29-2009, 07:01 PM   #1
Ryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Macomb Twp, Mi
Posts: 132
Liked 1 Times on 1 Posts

Default Vanilla Blueberry Mead?

So this is what I am planning on doing this weekend unless someone tells me it is a bad idea.

4 gallon batch
13 pounds honey
yeast nutrient and energizer
Lavin EC-1118
Water to complete 4 gallons

I'll let this ferment out. Then I will rack it onto Potassium sorbate and camden tablets along with 8lbs of blueberries, another 2lbs of honey, and 2 vanilla beans (split and scraped of course). Let this age awhile. Then bottle it up.

Any reason this is a bad idea?

__________________
Ryan is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2009, 07:34 PM   #2
jezter6
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: DARLINGTON, MARYLAND
Posts: 4,312
Liked 14 Times on 14 Posts
Likes Given: 1

Default

8oz of berries is probably going to impart very little flavor (IMHO) but hopefully someone who's done it before can advise on what they've seen as far as actual results.

__________________
http://www.survivalsupplyhq.com
jezter6 is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2009, 07:40 PM   #3
LightningInABottle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Ann Arbor
Posts: 262
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jezter6 View Post
8oz of berries is probably going to impart very little flavor (IMHO) but hopefully someone who's done it before can advise on what they've seen as far as actual results.
Its 8 lbs, would that not give it more flavor?
__________________
LightningInABottle is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2009, 07:59 PM   #4
jezter6
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: DARLINGTON, MARYLAND
Posts: 4,312
Liked 14 Times on 14 Posts
Likes Given: 1

Default

Chalk that one up to epic reading failure!

__________________
http://www.survivalsupplyhq.com
jezter6 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2009, 12:38 AM   #5
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

Bad, bad idea. It's way too cold where you live right now to ferment this properly. Pack it up immediately and bring it to AL where it will be properly taken care of, I assure you. Just leave it here and check back in a year or so. By then it should yield 1 or 2 bottles that you can take back with you--those kinds of wines lose an awful lot to racking...

__________________
Hickory Glynn Winery & Brewery
jcobbs is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 01:33 PM   #6
Ryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Macomb Twp, Mi
Posts: 132
Liked 1 Times on 1 Posts

Default

Ok so I have a question. I was doing some reading and a couple of places said that Potassium sorbate will lend a slight off flavor. Is this true? How noticeable is it? Would I be better off using a lower abv tolerance and just upping the amount of honey initially used and just hope that it finishes where I hope it will?

I also forgot to add that Pectic Enzyme will be added to this as well.

__________________
Ryan is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 01:42 PM   #7
pulpfiction32
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: PA
Posts: 98
Default

I have never noticed any off flavors from Potassium sorbate. The pectin enzyme is to help extract juice from fruit. since your starting with a show mead you dont nead any

__________________
pulpfiction32 is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2009, 01:53 AM   #8
eulipion2
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Hawley, PA
Posts: 1,367
Liked 35 Times on 33 Posts
Likes Given: 2

Default

I actually just put a blueberry mead into secondary yesterday (recipe here) that calls for 12 lb honey, 2 lb blueberries in primary, plus 1.5 lb honey, 8 lb blueberries in secondary, which is supposed to finish around 1.012, then is racked to tertiary and oaked. So far so good, but the 2 lb blueberries from primary didn't leave much flavor or color.

__________________

On-Deck: BierMuncher's OktoberFAST Ale; Bacon488's Mild

Primary: Quad

Kegged: Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Session IPA; Apple cider;

Bottled: Saison Americain; Tripel; Session Saison; Grodziskie; Belma/Strisselspalt Session Saison; Coffee Saison
eulipion2 is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2009, 05:16 PM   #9
Ryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Macomb Twp, Mi
Posts: 132
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by pulpfiction32 View Post
I have never noticed any off flavors from Potassium sorbate. The pectin enzyme is to help extract juice from fruit. since your starting with a show mead you dont nead any
I thought the pectin enzyme was to prevent pectin haze? So since I am not adding blueberries to the primary, do I not need to add the pectin enzyme?



I also had another question. I was looking at some random recipes and saw that a lot of them called for a acid blend. Something about how the acid helps give the flavor a more pronounced flavor. Am I going to be really dissapointed a year or two down the line that I didn't add an acid blend or should I just do it so I am not regretting it down the road.
-Also, would adding a couple of limes or oranges be the same since I don't have any acid blend at home and the LHBS is closed on mondays?
__________________
Ryan is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2009, 05:30 PM   #10
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

You can add acid blend to taste before bottling, or you could do the lime/orange thing. I have a gallon batch of blueberry-citrus in secondary that I made with frozen blueberries and a cup of ruby red grapefruit juice. Still aging but the tartness seemed about right when I tasted it. But no need to rush to the LHBS. Which way you go depends I guess on whether you want a citrus flavor along with the blueberries, or just a bit of acidity to balance the flavors you have.

__________________
Hickory Glynn Winery & Brewery
jcobbs 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
Blueberry mead Lamminis Mead Forum 14 10-13-2009 02:33 AM
Blueberry mead Lamminis Mead Forum 12 10-07-2009 07:27 PM
Blueberry mead - how much blueberry? JustDave Mead Forum 6 04-14-2008 06:28 AM
Blueberry Mead mgayer Mead Forum 7 09-17-2007 02:04 AM
Blueberry Mead - First try Klainmeister Mead Forum 7 07-30-2007 12:18 PM