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-   -   Blackberry Mead (Melomel) (http://www.homebrewtalk.com/f80/blackberry-mead-melomel-95583/)

WarrantedFED 09-03-2011 04:54 PM

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Quote:
Originally Posted by WarrantedFED
I just made a batch of this using a half flat (about 3-4 lbs) of great big black berries and about 4.5 lbs of huckleberries. All were mashed up pretty well and added to the boil for about 5 minutes.

I followed another recipe for mead that calls for 1 tsp of citric acid and 1 tsp of pectic enzyme. I figured the former would be okay to add and the latter would only help the yeast.

I plan on leaving the brew in the primary for about a month then transferring to a secondary onto an additional half flat of pasteurized and mashed black berries.

I also want it to be extra spritzy so I will be adding a little more than a cup of honey for priming when I decide to bottle.

Overkill? I don't know, but it should be quite good.

How long is too long for the brew to sit on the fruit in primary and secondary?

Thanks all,

-Will
I just transferred the huckleberry / blackberry mead to the secondary.

I was able to get my hands on a few more pounds of huckleberries. After letting them hit 160 degrees for a few minutes and mashing them, I then carefully poured into the carboy and racked the mead on top of it.

I'll probably let it sit for a month in there and then do a tertiary transfer.



Attachment 32869


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