A buddy of mine in my brew club brews melomels/cysers and have come to like them. I'm looking to brew one next week but have no experience so please help.
Ive been reading and researching some recipes and ideas. This is all new to me so dont hold back.
Raspberry Melomel...or would it be a cyser since it's apple juice? Raspberrie are in season here in NJ and I'm 5 minutes from a pick your own farm.
14lb honey
3gal apple juice
1/2gal juice of fresh black and red raspberries (2:1 ratio of black to red)
1gal water
1pk champagne yeast
1oz Medium Toast French Oak cubes
Yeast nutrient
Pectic enzyme
Potassium metabisulfite (would I need this with juice?)
Now Ive read about the debate between fruit in the primary vs in the secondary but since Im using juice only will that make a difference? I woudl imagine that I'll drive off most of the aromatics but I had thought that I could layer the flavor/aroma by adding additional fruit into the secondary.
I would add the oak into the primary because I want most of the aromas to blow off so that I have just a hint of oak in the nose with the majority of it in the taste. Im also looking for subtle so Im going with a very small amount.
All thoughts are welcome.
Ive been reading and researching some recipes and ideas. This is all new to me so dont hold back.
Raspberry Melomel...or would it be a cyser since it's apple juice? Raspberrie are in season here in NJ and I'm 5 minutes from a pick your own farm.
14lb honey
3gal apple juice
1/2gal juice of fresh black and red raspberries (2:1 ratio of black to red)
1gal water
1pk champagne yeast
1oz Medium Toast French Oak cubes
Yeast nutrient
Pectic enzyme
Potassium metabisulfite (would I need this with juice?)
Now Ive read about the debate between fruit in the primary vs in the secondary but since Im using juice only will that make a difference? I woudl imagine that I'll drive off most of the aromatics but I had thought that I could layer the flavor/aroma by adding additional fruit into the secondary.
I would add the oak into the primary because I want most of the aromas to blow off so that I have just a hint of oak in the nose with the majority of it in the taste. Im also looking for subtle so Im going with a very small amount.
All thoughts are welcome.