Tread82
Well-Known Member
So I'm making a 5 gal batch based on a combination of recipes. My original was from the August 08 BYO that has 21 lbs honey and about 15+ lbs fruit (blackberries, blueberries, strawberries) and the Mambo in Your Mouth recipe from The Compleat Meadmaker book. I figured the first recipe is too big and would finish too sweet, but I like the idea of just going balls out and having something over the top, but also really delicious for the next few years. I think I will change the recipe to this:
15 lbs wildflower honey
15 lbs fruit mix
Narbonne yeast
all the nutrients as needed.
Blend 12 lbs of honey with boiled water, cover and bring down temp. Pitch yeast. 4 days later add fruit in a straining bag and 3 more lbs of honey with nutrient, stir, recover, let ferment for 4 weeks. Rack to secondary, add American and French oak for 2 months. Rack, bottle, enjoy for quite a while.
This is my first melomel (and post). Give me anything ya got!
15 lbs wildflower honey
15 lbs fruit mix
Narbonne yeast
all the nutrients as needed.
Blend 12 lbs of honey with boiled water, cover and bring down temp. Pitch yeast. 4 days later add fruit in a straining bag and 3 more lbs of honey with nutrient, stir, recover, let ferment for 4 weeks. Rack to secondary, add American and French oak for 2 months. Rack, bottle, enjoy for quite a while.
This is my first melomel (and post). Give me anything ya got!