Going to do Curt Stocks Black Currant Cherry Melomel and would like the opinion of some more experianced Mead makers
22 lbs Wildflower Honey
8 lbs Black Currants
12 lbs Tart Cherries
3 gal Water
3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP)
10 g Lalvin Narbonne Yeast (71B-1122)
Approximate OG: 1.161
Target FG: 1.030 - 1.040
Estimated ABV: 16.1%
Could not affordably allocate the currants so I went with the 96 Oz.Vintner's Harvest Black Currant Fruit Wine Base would this be an approximate equivalent
Should I put all the cherries in the primary (think that is what Curt does) or should I save a few pounds to go into the secondary
Would like it to finish a little dryer should i just lessen the honey addition by a couple of pounds
Does anyone boil there water, and let cool, before mixing and/or add campden previous day to drive off chloramines
Lastly after all is mixed (-yeast and nutrient) should I add campden tablets and/or pectic enzyme or just roll with it, the cherries are all bought frozen
Thanks,
Bells
22 lbs Wildflower Honey
8 lbs Black Currants
12 lbs Tart Cherries
3 gal Water
3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP)
10 g Lalvin Narbonne Yeast (71B-1122)
Approximate OG: 1.161
Target FG: 1.030 - 1.040
Estimated ABV: 16.1%
Could not affordably allocate the currants so I went with the 96 Oz.Vintner's Harvest Black Currant Fruit Wine Base would this be an approximate equivalent
Should I put all the cherries in the primary (think that is what Curt does) or should I save a few pounds to go into the secondary
Would like it to finish a little dryer should i just lessen the honey addition by a couple of pounds
Does anyone boil there water, and let cool, before mixing and/or add campden previous day to drive off chloramines
Lastly after all is mixed (-yeast and nutrient) should I add campden tablets and/or pectic enzyme or just roll with it, the cherries are all bought frozen
Thanks,
Bells