Hi! I'm a beer brewer, but recently I've been addicted to mead, specifically off-dry meads. So now I want to make my own off-dry blackberry mead, but I'm still a bit fuzzy on the process. Can you more knowledgeable guys verify/clarify my process?
Recipe:
12# wildflower honey
96oz (2 cans) vintners blackberry puree
Lalvin 71b-1122 yeast
Go-Ferm for rehydration
FermaidK
DAP
Potassium Sorbate
Campden Tablets (1/gallon; ground)
1. Rehydrate yeast with water and Go-Ferm
2. Heat 2 gallons water to 100 degrees; take off heat
3. Add honey to water, stir to disolve
4. Add 2 gallons water and blackberry puree to sanitized bucket
5. Add must to bucket and top off to 5 gallons (if needed)
6. Add 4.5g of FermaidK and DAP and stir
7. Cool to < 80 degrees
8. Take SG and temp reading
9. Pitch yeast, aerate, close lid and add airlock (would blowoff tube be needed at all?)
10. At start of active fermentation: open bucket; stir to degas (?); stir in 2.8g of FermaidK and DAP
11. Midway through fermentation: open bucket; stir to degas (?); stir in 1.8g of FermaidK and DAP
12. Once FG is stable at ~1.000 or below; rack to secondary
13. Wait 1-3 months; if not clear enough; rack to tertiary and wait 1-3 months
14. Taste; if too dry, add potassium sorbate (how much?) & campden to stop fermentation; add honey to taste in 10oz increments (should it be racked again to clarify after these additions?)
15. Bottle
Recipe:
12# wildflower honey
96oz (2 cans) vintners blackberry puree
Lalvin 71b-1122 yeast
Go-Ferm for rehydration
FermaidK
DAP
Potassium Sorbate
Campden Tablets (1/gallon; ground)
1. Rehydrate yeast with water and Go-Ferm
2. Heat 2 gallons water to 100 degrees; take off heat
3. Add honey to water, stir to disolve
4. Add 2 gallons water and blackberry puree to sanitized bucket
5. Add must to bucket and top off to 5 gallons (if needed)
6. Add 4.5g of FermaidK and DAP and stir
7. Cool to < 80 degrees
8. Take SG and temp reading
9. Pitch yeast, aerate, close lid and add airlock (would blowoff tube be needed at all?)
10. At start of active fermentation: open bucket; stir to degas (?); stir in 2.8g of FermaidK and DAP
11. Midway through fermentation: open bucket; stir to degas (?); stir in 1.8g of FermaidK and DAP
12. Once FG is stable at ~1.000 or below; rack to secondary
13. Wait 1-3 months; if not clear enough; rack to tertiary and wait 1-3 months
14. Taste; if too dry, add potassium sorbate (how much?) & campden to stop fermentation; add honey to taste in 10oz increments (should it be racked again to clarify after these additions?)
15. Bottle