davidsale
New Member
Question: First Apricot Mead. 1st Rack yesterday = 30 days, 2nd 60, 3rd 90 prior to cork bottling. Settling nicely in secondary - should I allow to separate this early or allow the apricot puree more time by rocking carboy a bit. It should clear on its own, I don't want to loose flavor. Very, very dry at this point. Thanks for any input. It is going to be a loooong six month wait to get a good first sample taste!
Batch Size 3.5 gal.
Yeast R Star Cote des Blancs
Tolerance 50- 80*
Rehydration Temp. 100*
Water Type Boiled Tap
Must Temp. At Pitching 68*
S.G. .0550
F.G. 1.00
pH unknown
F.G. / Brix Est. 7%
F.G. / Brix
3 gal. boiled & cooled tap water
o*** 49 oz Apricot Puree
o*** 6 lbs Clover Honey
o*** 4 tsp Acid Blend
o*** 3 tsp Yeast Nutrient
o*** 3 tsp Pectic Enzyme
o*** 1 tsp Grape Tannin
o*** 5 tablets Campden Tablets
o*** 5 grams Cote de Blanc Wine Yeast
o*** 3 Crushed tablets Campden Tablets at Rack
Batch Size 3.5 gal.
Yeast R Star Cote des Blancs
Tolerance 50- 80*
Rehydration Temp. 100*
Water Type Boiled Tap
Must Temp. At Pitching 68*
S.G. .0550
F.G. 1.00
pH unknown
F.G. / Brix Est. 7%
F.G. / Brix
3 gal. boiled & cooled tap water
o*** 49 oz Apricot Puree
o*** 6 lbs Clover Honey
o*** 4 tsp Acid Blend
o*** 3 tsp Yeast Nutrient
o*** 3 tsp Pectic Enzyme
o*** 1 tsp Grape Tannin
o*** 5 tablets Campden Tablets
o*** 5 grams Cote de Blanc Wine Yeast
o*** 3 Crushed tablets Campden Tablets at Rack
