||09-03-2011 04:54 PM
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?
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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