bmelanco
Member
Any thoughts on my fitst mead?
-9 lbs. Clover Honey (walmart)
-5 ripe bartlett pears (pulped)
-6 lbs Royal Autumn grapes (pulped, keep skin)
-2 cups white sugar
-1 lemon, juiced into pot and zest into prim. ferm.
-1 cup freeze dried blueberry to pot at end
-4642 Wyest Dry mead and 1 pack dry Red Star Pasteur Champagne (see below)
-Pasturized all but blueberry at about 170 for 30 minutes.
-Wyeast activator pack never expanded (it was expired but from 2008) so I started and added the Red Star to the activator pack that contains nutrients.
-Strained 90% of the solids, sparged them to the pot
-Concerned about the yeast so I added it at differnet cooling temps (100 (form starter), 78, and 72 degrees)
-Plan to rack in a week.
-SG (corrected) 1.123 ( might change the name of this melomel to (123melo))
-9 lbs. Clover Honey (walmart)
-5 ripe bartlett pears (pulped)
-6 lbs Royal Autumn grapes (pulped, keep skin)
-2 cups white sugar
-1 lemon, juiced into pot and zest into prim. ferm.
-1 cup freeze dried blueberry to pot at end
-4642 Wyest Dry mead and 1 pack dry Red Star Pasteur Champagne (see below)
-Pasturized all but blueberry at about 170 for 30 minutes.
-Wyeast activator pack never expanded (it was expired but from 2008) so I started and added the Red Star to the activator pack that contains nutrients.
-Strained 90% of the solids, sparged them to the pot
-Concerned about the yeast so I added it at differnet cooling temps (100 (form starter), 78, and 72 degrees)
-Plan to rack in a week.
-SG (corrected) 1.123 ( might change the name of this melomel to (123melo))