I put together this lower gravity mead about three weeks ago:
Approx. 8 lbs. of Wildflower Honey
Zest of 6 lemons
Juice of 2 lemons
Yeast Nutrient
Pectic Enzyme
Cooper's Ale Yeast
This went for two weeks in primary and I racked it off to a better bottle to secondary and had planned all along to get it onto some fruit. So I bought 4 lbs of frozen blackberries and racked it over into a primary bucket while I poured my blackberry puree in. I used the blender on the blackberries with just a little water and a bit more enzyme to be sure it could clear later. I also put a metal strainer over the bucket while racking and poured the blackberries into a nylon bag sitting in the strainer. Tied off the bag and let just float in the mix holding all the goopy blackberry junk.
I think I did this the smart way by keeping the pulp out of the liquid for easy removal, but I do have a couple of questions since this is my first time trying out fruit in a recipe. How long should I keep the blackberries in the mead to get good flavor/color out of them? Is the four lbs. of blackberries going to be enough fruit to add flavor? How many more times will I likely have to rack this and wait before bottling?
Approx. 8 lbs. of Wildflower Honey
Zest of 6 lemons
Juice of 2 lemons
Yeast Nutrient
Pectic Enzyme
Cooper's Ale Yeast
This went for two weeks in primary and I racked it off to a better bottle to secondary and had planned all along to get it onto some fruit. So I bought 4 lbs of frozen blackberries and racked it over into a primary bucket while I poured my blackberry puree in. I used the blender on the blackberries with just a little water and a bit more enzyme to be sure it could clear later. I also put a metal strainer over the bucket while racking and poured the blackberries into a nylon bag sitting in the strainer. Tied off the bag and let just float in the mix holding all the goopy blackberry junk.
I think I did this the smart way by keeping the pulp out of the liquid for easy removal, but I do have a couple of questions since this is my first time trying out fruit in a recipe. How long should I keep the blackberries in the mead to get good flavor/color out of them? Is the four lbs. of blackberries going to be enough fruit to add flavor? How many more times will I likely have to rack this and wait before bottling?