God Emporer BillyBrew
Well-Known Member
I've kind of based this on some recipes I've seen at Got Mead, tell me if you think it will work.
15 lbs. clover honey
96 oz. can of Vintner's harvest blackberry
half a lemon
water to make 5 gallons
2 packets champagne yeast
I'll probably do a short boil just to be safe. A month or so in the primary, then several in the secondary.
questions:
1. should I use yeast nutrient? If so, how much?
2. Any idea what my ABV will be?
3. Will the champagne yeast make it incredibly dry, or will there be a bit of sweetness left?
4. Is the Lemon necessary? I've heard you need some citrus in there. At the least would it do no harm?
5. Should I add some fresh blackberries to the secondary?
6. Can I make it without a fruit bag? They're 7 bucks!
15 lbs. clover honey
96 oz. can of Vintner's harvest blackberry
half a lemon
water to make 5 gallons
2 packets champagne yeast
I'll probably do a short boil just to be safe. A month or so in the primary, then several in the secondary.
questions:
1. should I use yeast nutrient? If so, how much?
2. Any idea what my ABV will be?
3. Will the champagne yeast make it incredibly dry, or will there be a bit of sweetness left?
4. Is the Lemon necessary? I've heard you need some citrus in there. At the least would it do no harm?
5. Should I add some fresh blackberries to the secondary?
6. Can I make it without a fruit bag? They're 7 bucks!