KopyKat
Well-Known Member
I used the SG of 1.052 which is the Oregon Fruit Puree Blackberry of brix 13. I used 9 lbs of honey and 30 cups of water to make a 3 gallon batch. and it shows a OG of 1.112. I plug the same figures into BeerSmith and it shows an OG of 1.132.Quote:
Posted Rev. 11 to the Mead Calculator spreadsheet. Revised it to include the capability for two types of juices (SG & volume data entry) and unlocked the Cider SG cell so that the actual SG (if known) may be used.
Potential SG of honey in my beersmith is 1.035 and Oregon Fruit Puree is 1.029.
This is quite a difference and I am not sure where it is wrong. Can you help?
Also, I have not found a calculator for how much yeast to pitch. I will be using D-47 for this batch and it comes in 5G packets. I will be hydrating with GoFerm per your instructions. I checked the MrMalty calculations and for the 1.032 SG for a 3 gallon batch it recommended a little over 4 packets. I doubt that much is needed but I really don't know. Is there some rule different for mead and wine than for beer? If so, can you direct me to a source?
I plan on making this mead in January. It will be 9 lbs honey, 30 cups water, rack onto 6 cups (1can) Oregon Blackberry Puree in secondary after primary begins to slow. All using your calculations on nutrients while fermenting.