20 LBS blackberrys
16 LBS clover honey non processed
4 packets Lalvin EC118 yeast
pectic enzyme
yeast nutrient
1 packet inningsglass
2 tsp potasium sorbate
2 tsp potasium metabisulfate
1 1/2 oz french oak chips
completely sanitize everything you will use before beginning!!!!!
Juice berries with steamer/juicer or at least pasturize at 160 for 10 minutes. remove all pulp; discard. Combine berry juice with honey and add 2 drops of liquid pectic enzyme per gallon this is a 6 gallon batch so 18 drops. Add 1 tsp yeast nutrient per gallon so 6 tsp. Combine in 8 gallon primary fermenter. Use drill and paddle to completely mix ingredients for 10 minutes as this also oxygenates the mixture well. When complete add 4 packets Yeast and oak chips, put in completely dark place for 1 month. Then rack into secondary fermenter. Wait 2 months rack again wait 1 month rack into primary fermentor add 1 LB clover honey or to taste (your desires sweetness) back into the melomel; and inningsglass, 2 tsb potasium sorbate and 2tsb potasium metabisulfate at this time. use drill and paddle again to degass the mixture and mix finishing agents into the mixture then rack mixture back into your secondary fermenter and store back in your dark place for 2 more months to allow the mixture to properly clear as this much honey requires the extra time. You will wind up with an 18% melomel that has bold intense flavors. After waiting for your melomel to clear for 2 months bottle with true cork not plastic to allow the cork to blend and mellow the Blackberry flavors properly with the honey. I reccomend waiting an additional 6 months after bottling to drink. You''ll appreciate it if you do.
16 LBS clover honey non processed
4 packets Lalvin EC118 yeast
pectic enzyme
yeast nutrient
1 packet inningsglass
2 tsp potasium sorbate
2 tsp potasium metabisulfate
1 1/2 oz french oak chips
completely sanitize everything you will use before beginning!!!!!
Juice berries with steamer/juicer or at least pasturize at 160 for 10 minutes. remove all pulp; discard. Combine berry juice with honey and add 2 drops of liquid pectic enzyme per gallon this is a 6 gallon batch so 18 drops. Add 1 tsp yeast nutrient per gallon so 6 tsp. Combine in 8 gallon primary fermenter. Use drill and paddle to completely mix ingredients for 10 minutes as this also oxygenates the mixture well. When complete add 4 packets Yeast and oak chips, put in completely dark place for 1 month. Then rack into secondary fermenter. Wait 2 months rack again wait 1 month rack into primary fermentor add 1 LB clover honey or to taste (your desires sweetness) back into the melomel; and inningsglass, 2 tsb potasium sorbate and 2tsb potasium metabisulfate at this time. use drill and paddle again to degass the mixture and mix finishing agents into the mixture then rack mixture back into your secondary fermenter and store back in your dark place for 2 more months to allow the mixture to properly clear as this much honey requires the extra time. You will wind up with an 18% melomel that has bold intense flavors. After waiting for your melomel to clear for 2 months bottle with true cork not plastic to allow the cork to blend and mellow the Blackberry flavors properly with the honey. I reccomend waiting an additional 6 months after bottling to drink. You''ll appreciate it if you do.