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Old 04-02-2009, 01:24 AM   #11
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I have a stupid question: is the addition of the K-meta/sorbate during the secondary fermentation required only if you want still mead? Or should you add it for sparkling mead as well?

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Old 04-02-2009, 11:43 AM   #12
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Since I rely upon continued fermentation in the bottle I leave out the k-meta and sorbate. When I make mead or cider this way it's usually consumed within a year so I'm not worried about long-term storage.

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Old 06-09-2009, 05:12 AM   #13
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I've now made this and gone through about 1/3 of it. I must say that I'm very impressed. The pressure in the bottles is quite high (I had a 2 foot gush when I opened a litre bottle at room temperature). It tastes quite good (dangerously so!). The only thing I did differently was use unconcentrated blueberry/pomegranate juice, as I couldn't find the frozen variety. I plan to make this again real soon!

Thank you very much for the recipe and your advice.

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Old 11-16-2009, 08:34 PM   #14
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I think I'll give this one a try, let it ferment out, and then backsweeten as your original post states. I have some good, fresh wild blueberry juice..so I think I'll incorporate that too. Then I am going to keg, and force carb..so I am not too worried about bottle bombs, or anything.

Also..since I am on the subject of kegging, do you think I could use my beer gun to fill champagne bottles with this after it is carbed in the keg???? Just a thought.

Dan

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Old 11-16-2009, 08:50 PM   #15
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Quote:
Originally Posted by flyweed View Post
Also..since I am on the subject of kegging, do you think I could use my beer gun to fill champagne bottles with this after it is carbed in the keg???? Just a thought.

Dan
Sorry - I don't know anything about that process. Maybe someone else will chime in.
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Old 12-03-2009, 09:10 PM   #16
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Summer..quick question for you. I have purchased all the ingredients to make this locally. instead of alfalfa honey, I am going to sub my blackberry blossom honey. Also, before I have to order one packet of yeast, I have two different lavlin's here..the D47 and a packet of 71B-1122....what do you think either two of those would do for this recipe? I know 1118 will take it to a dry wine, but not sure what the outcome would be with either of these.

Any thoughts???
Dan

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Old 12-03-2009, 09:18 PM   #17
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Isn't 71B-1122 basically Schramm's favorite all around mead yeast?

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Old 12-03-2009, 10:40 PM   #18
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Yeah, that's why I bought a bunch of them when I started mead making. That's why I was wondering how it would treat this recipe?

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Old 12-03-2009, 11:40 PM   #19
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Quote:
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Yeah, that's why I bought a bunch of them when I started mead making. That's why I was wondering how it would treat this recipe?
I tried replying to your pm but your inbox is full. Both your choices enhance varietal characteristics, meaning it brings out the dominant properties of the ingredients. Either would be fine, assuming you could control the temps on the D-47. I prefer the EC1118 in these quick sparkling wines and meads due to it's aggressive nature. Just a personal preference and I'm sure both your choices will be fine.
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Old 12-04-2009, 12:04 AM   #20
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Hey S.S....sorry bout that...I cant' believe they only let you have 5 PM's!!! anyway, I deleted a bunch..so you should be able to PM me now.

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