Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Strawberry Melomel. Blance or Not?
Reply
 
Thread Tools
Old 05-27-2010, 04:19 PM   #1
2ndGenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Denver
Posts: 159
Liked 1 Times on 1 Posts
Likes Given: 1

Default Strawberry Melomel. Blance or Not?

Hello everyone,

I'm getting ready to start on my first fresh fruit melomel and I'm feeling a little stuck.

Here is my recipe:

12 lbs of Sage blossom honey
1 lb of Belgium candi sugar
12 lbs Chopped and frozen Strawberries
2 tsp Nutrient (to start and more staggard)
2 tsp Energizer
2 tsp Pectic enzyme
1 tbsp Acid
1 package of Lavin 71B-1122

From what I have read on the forum I decided to add 4 lbs of strawberries to the primary and 8 to the secondary.

My question is that I'm not sure how to sanitize the berries that will go in the primary? (I know that the berries in the secondary should be OK due to the alcohol levels post fermentation) Some of my friends that will drink the mead are sensitive to sulfates so camden is out of the question. I've read some post on the beer forum that they've had success with blancing the fruit (but thats beer not mead) What would all of you recommend? Should I do a quick boil of the berries for 15 minutes or should I take my chances? What will the quick boil do to the flavor of the berries? Any help you could offer would be great!!


2ndGenBrewer is offline
 
Reply With Quote
Old 05-27-2010, 05:39 PM   #2
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 16 Times on 16 Posts

Default

With fresh fruit, if the fruit looks clean and is not moldy, I'd just rinse the fruit with clean water, then chop them up and toss them in. If they are already frozen, I'd just take them out of the freezer and toss them in when they thaw out. The chances of wild yeast or other contaminants is not zero, but it is low enough that this approach works the vast majority of the time.


__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb
MedsenFey is offline
 
Reply With Quote
Old 05-28-2010, 02:46 AM   #3
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

Instead of blanching your fruit and losing some of the good flavor of strawberry I would maybe just pour boiling water over them quickly while they are frozen and then catch the water under the strainer let it cool and the berries cool and then pop them all into the the primary. I kinda do that to my raisins to plump them a bit before putting them in the primary.

Just a small primer on blanching, if you must blanch any veggie before freezing it just steam it for about 2 minutes or boil for just 2 minutes and then plunge into ice water, when cold dry well and freeze. Preferably vacuum packed. I preserve most of my garden produce that way. Any thing past 3 minutes will lose flavor and texture when reheated for eating.. Most fruits do not need to be blanched the sugar in them saves them from the enzyme break down... Rhubarb is more of a veg than a fruit and I do blanch that... Too much info I suppose.. lol
Emerald is offline
 
Reply With Quote
Old 05-28-2010, 03:11 AM   #4
2ndGenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Denver
Posts: 159
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thanks. You gave me a lot to think about.
I have already chopped them up and I did rinse them before hand.
Hmm... I might try the trick with the boiling water to frozen berries. And thanks for the info on the steaming. Next time I might just steam them quickly.

I guess I just got a little paranoid after reading the thread about losing two batches of mead after racking bad berries. All the other melomels I've made were with dried fruit so...
2ndGenBrewer is offline
 
Reply With Quote
Old 06-01-2010, 03:32 PM   #5
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

From what I've researched, you want them sanitized. Freezing them will take care of most beasties and also breaks down the cell walls of the fruit, thus releasing more flavior into the mead. I cut them all up, froze them and added them. You can also squeeze or smash them before adding.


__________________
Beer! It's not just for breakfast anymore!

Tucson Homebrew Club
Twofox is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Strawberry Alarm Clock v3.0 (Strawberry Blonde) weirdboy Fruit Beer 230 05-03-2015 02:16 AM
First large batch of mead- Strawberry melomel jdach27 Mead Forum 15 12-01-2010 01:09 AM
Critique My Strawberry Melomel Recipe Bush_84 Mead Forum 10 03-13-2010 10:14 PM
Bacardi Strawberry Daiquiri Melomel jkpq45 Mead Forum 13 03-10-2010 05:17 AM
Strawberry Melomel juvinious Mead Forum 9 07-16-2009 04:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS