newguy
Well-Known Member
ok so I have a 1 gallon test batch going right now. I don't have my notes in front of me but this is from memory.
2lbs of mesquite honey
24oz of blueberries/raspberries mix
Fill to one gallon
I was experimenting with this and used Nottingham's beer yeast.
I didn't use and pectate or anything as I didn't have any on had. (I 'll add that I do know)
So I let it ferment for 2 weeks on the fruit and did a sample taste.
It was very wine like but very tart and sour like a lambic. (I do love that taste btw) But I racked off the fruit and now I'm just waiting to see what to do next.
I'm just concerned that its a bit to tart and wine like for my taste. Not to sweet.
I like sweet meads. For example JOAM is about perfect for me on a sweet level.
So was wondering what the proper steps are to back sweeten. I've never done it before.
What do I need to do to properly back-sweeten this momel?
Thanks for all the help!
Cheers,
2lbs of mesquite honey
24oz of blueberries/raspberries mix
Fill to one gallon
I was experimenting with this and used Nottingham's beer yeast.
I didn't use and pectate or anything as I didn't have any on had. (I 'll add that I do know)
So I let it ferment for 2 weeks on the fruit and did a sample taste.
It was very wine like but very tart and sour like a lambic. (I do love that taste btw) But I racked off the fruit and now I'm just waiting to see what to do next.
I'm just concerned that its a bit to tart and wine like for my taste. Not to sweet.
I like sweet meads. For example JOAM is about perfect for me on a sweet level.
So was wondering what the proper steps are to back sweeten. I've never done it before.
What do I need to do to properly back-sweeten this momel?
Thanks for all the help!
Cheers,