matrim
Active Member
I've never tasted mead, but really want to... so here I am.
Since my mead has been in primary since 4.3.12 I know its a tad late to get useful input on my methods, however I am still curious, as my mead may be a bit unorthodox (maybe not, I'm a noob.)
Blackberry oat mead:
Simmer 7 cups water and 2 cups toasted oats for 1 hour and add 200 grams of corn sugar. (adapted from a cider recipe by Daze.)
Heated a gallon of bottled water to 115 degrees F, mixed in 3 pounds local honey and .5 tsp malic acid.
Took off the heat and added .25 gallon cool bottled water. (gravity - 1.072)
I then strained the oat milk into the honey mixture, mixed, and added stage one nutrients (DAP and yeast superfood)
When it reached 75 degrees I pitched half a packet of Nottingham yeast.
I aerated then added the sanitized airlock.
Added stage two nutrients on 4.5.12
On 4.8.12 I noticed a slight sulfur smell so I splash racked onto stage three nutrients. (smells better now.)
I plan on racking at 1.000 and adding blackberries.
Then a whole lot of aging.
I am wondering what I did wrong - if anything.
Also, what is the best way to add the blackberries - in terms of avoiding contamination and preserving the fresh blackberry taste?
Thanks everyone! Sorry for the long post.
Since my mead has been in primary since 4.3.12 I know its a tad late to get useful input on my methods, however I am still curious, as my mead may be a bit unorthodox (maybe not, I'm a noob.)
Blackberry oat mead:
Simmer 7 cups water and 2 cups toasted oats for 1 hour and add 200 grams of corn sugar. (adapted from a cider recipe by Daze.)
Heated a gallon of bottled water to 115 degrees F, mixed in 3 pounds local honey and .5 tsp malic acid.
Took off the heat and added .25 gallon cool bottled water. (gravity - 1.072)
I then strained the oat milk into the honey mixture, mixed, and added stage one nutrients (DAP and yeast superfood)
When it reached 75 degrees I pitched half a packet of Nottingham yeast.
I aerated then added the sanitized airlock.
Added stage two nutrients on 4.5.12
On 4.8.12 I noticed a slight sulfur smell so I splash racked onto stage three nutrients. (smells better now.)
I plan on racking at 1.000 and adding blackberries.
Then a whole lot of aging.
I am wondering what I did wrong - if anything.
Also, what is the best way to add the blackberries - in terms of avoiding contamination and preserving the fresh blackberry taste?
Thanks everyone! Sorry for the long post.