Nikobrew
Well-Known Member
- Joined
- Apr 8, 2008
- Messages
- 573
- Reaction score
- 42
It's been years since I've made mead so I could be way off on this recipe. Just looking for a tasty melomel that's on the lower abv side (around 9%) that I plan to back sweeten to taste.
13 gallons (to fermenter)
24lb honey
2.66lb raspberry
2.66lb blueberry
2.66lb marionberry (used blackberry in calculator, gotmead.com didn't have the)
In the process I know I shouldn't add all the honey and fruit at once, when we made in the past we just added some of the fruit to water water on the strove and dissolved honey into it, poured it into the fermenter and topped it off with water to bring the temp down and bring it to volume. Now we'll be making it in a converted keg so we can handle more volume and instead of topping it off we can heat it at full volume.
As for our process would we want to add 1/2 or 3/4 of the honey and fruit to begin and add the rest at secondary? We'll have this split up over 3 fermenters, each 5 to 6 gallons.
Thanks!
13 gallons (to fermenter)
24lb honey
2.66lb raspberry
2.66lb blueberry
2.66lb marionberry (used blackberry in calculator, gotmead.com didn't have the)
In the process I know I shouldn't add all the honey and fruit at once, when we made in the past we just added some of the fruit to water water on the strove and dissolved honey into it, poured it into the fermenter and topped it off with water to bring the temp down and bring it to volume. Now we'll be making it in a converted keg so we can handle more volume and instead of topping it off we can heat it at full volume.
As for our process would we want to add 1/2 or 3/4 of the honey and fruit to begin and add the rest at secondary? We'll have this split up over 3 fermenters, each 5 to 6 gallons.
Thanks!
Won't make that mistake twice.
