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Old 11-26-2010, 01:08 PM   #1
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My Blackberry Melomel is fermenting away. I used 12 lbs. of honey, 1 can (49 oz.) of Oregon Blackberry Puree, 1 can (96 oz.) of Blackberry Fruit Wine Base, and water to get to 4 gallons total. The OG was 1.122. My question is: is this mixture going to be too thick? I plan to rack to the secondary in the next week or so, and was wondering if I should plan to increase the overall volume to 5 gallons during the racking by adding some water, or just let it go and figure that the alcohol conversion should serve to thin it out some...


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Old 11-26-2010, 07:38 PM   #2
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Well, you can always add water later if you decide it needs to be thinned out. I doubt that will be the case.

Which yeast did you use?



 
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Old 11-26-2010, 09:02 PM   #3
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Used D-47. I had read in Schramm that it was a good yeast for fruit meads.
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Old 12-01-2010, 11:24 AM   #4
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Okay, you were right, it turned out fine. I just racked last night and the consistency was excellent. I did have to top up with a cup or so of water, but that isn't a big deal. I was, however, very impressed with the D-47 yeast. That yeast took it from 1.122 to 1.000 in a week!
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Old 12-01-2010, 03:09 PM   #5
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Are you shore you used D47 because 1.122 to 1.000 in a week sounds more like a champagne yeast like EC1118 & 1.122 would be a potential alc. of 17 to 18%ABV with D47's tollerance limit being 14%.
Oh and did u mix the Blackberry Puree in or did u put it in a strainer bag to separate it from the must?


 
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Old 12-01-2010, 03:18 PM   #6
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Quote:
Originally Posted by Duff_Man View Post
Are you shore you used D47 because 1.122 to 1.000 in a week sounds more like a champagne yeast like EC1118 & 1.122 would be a potential alc. of 17 to 18%ABV with D47's tollerance limit being 14%.
Oh and did u mix the Blackberry Puree in or did u put it in a strainer bag to separate it from the must?
Positive. Additionally, an OG of 1.122 equates to 16% abv. However, remember that the FG number is never accurate due to the presence of the alcohol lowering the FG. So, the real abv is probably between 14 and 15% which is within the average tolerance specified on the yeast data sheet.

The puree was mixed in with the must, no strainer bag was used.
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Old 11-01-2011, 08:27 PM   #7
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I added a single oak spiral to this mead about a month ago. It was a medium-toast, French Oak spiral. I plan to bottle this in the coming weeks. After having bulk aged for a year, it should be pretty tasty.
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Old 11-02-2011, 01:48 AM   #8
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Quote:
Originally Posted by Ace_Club View Post
I added a single oak spiral to this mead about a month ago. It was a medium-toast, French Oak spiral. I plan to bottle this in the coming weeks. After having bulk aged for a year, it should be pretty tasty.
It sounds awesome!
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Old 04-02-2012, 02:17 AM   #9
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Just bottled this and...it's an oak bomb. I guess 6 months may have been too long for the oak spiral. It's now been tucked away in the basement, and I'll let it age some more to let the oak fade.
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Old 04-02-2012, 12:40 PM   #10
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Final SG on this was 0.998. The color is a nice purple, and it's crystal clear. It has a great aroma, and once the oak mellows it should be excellent.


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