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Old 07-24-2011, 03:04 AM   #21
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
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Quote:
Originally Posted by TimothyChurch
Well as sad as it is to say with only a week left until bottling, my dad moved my kitchen table not knowing that the thing wearing the tshirt was my wine. Well I'll just say my kitchen smelled amazing but I'm down a carboy and back to square one. Once the painful thought of all the spilt wine is gone I'm sure I'll try this again.
That's heart breaking....it's the smell that's make me like this one, it's the taste that made me love it...so I hope you take another shot at it!

 
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Old 08-07-2011, 02:41 AM   #22
Smburnette
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Mar 2011
Harlan, Ky
Posts: 61

Just threw mine together.. I couldnt find Grape-Cherry, so I replaced it with Grape-Peach... The wort, or is it called must now, tasted GREAT and smelled great.. I am waiting on my smack pack to swell, and my must to come to room temp.. I should be pitching yeast in an hour or two... It is air locked and waiting on the yeast however...

 
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Old 08-14-2011, 09:00 PM   #23
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
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Quote:
Originally Posted by Smburnette View Post
Just threw mine together.. I couldnt find Grape-Cherry, so I replaced it with Grape-Peach... The wort, or is it called must now, tasted GREAT and smelled great.. I am waiting on my smack pack to swell, and my must to come to room temp.. I should be pitching yeast in an hour or two... It is air locked and waiting on the yeast however...
Awesome...I am excited to hear how it taste!

 
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Old 01-16-2012, 05:50 PM   #24
dan09554
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Dec 2010
Philadelphia, PA
Posts: 73

This is only my 2nd batch of mead. I made it on Saturday. Its really cool in my house and I could only maintain 60 degrees. Needless to say, haven't seen any signs of fermentation yet. I moved it to the heater room and the temp of the must is slowly climbing. Hopefully, its just me being impatient. If I get the temps up to 70, should fermentation start up? Should I add more yeast nutrients?
I used White Labs Sweet Mead yeast.
Thanks
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Primary:
Primary:
Bottled: Altbier
Secondary:Cherry Berry Mead
Drinking: Porter, Fat Tire Clone, Honey Nut Brown Ale

Gone but not forgotten: Kolsch, Centennial Blonde, Sierra Nevada Pale Ale clone,



If no one votes, will they just go away!

 
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Old 01-17-2012, 02:04 AM   #25
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
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Quote:
Originally Posted by dan09554
This is only my 2nd batch of mead. I made it on Saturday. Its really cool in my house and I could only maintain 60 degrees. Needless to say, haven't seen any signs of fermentation yet. I moved it to the heater room and the temp of the must is slowly climbing. Hopefully, its just me being impatient. If I get the temps up to 70, should fermentation start up? Should I add more yeast nutrients?
I used White Labs Sweet Mead yeast.
Thanks
Temperature recommendation for that yeast is 70 to 75 degrees, so warm it up and wait for activity within 24 hours!

 
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Old 01-19-2012, 12:56 AM   #26
dan09554
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Dec 2010
Philadelphia, PA
Posts: 73

Thanks Slim. Moved it into the heater room. Temp is now up to 68 degrees. Its fermenting away. Had to put a blow off tube on. Looking forward to tasting this. Smells great.
__________________
Primary:
Primary:
Bottled: Altbier
Secondary:Cherry Berry Mead
Drinking: Porter, Fat Tire Clone, Honey Nut Brown Ale

Gone but not forgotten: Kolsch, Centennial Blonde, Sierra Nevada Pale Ale clone,



If no one votes, will they just go away!

 
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Old 01-19-2012, 03:08 AM   #27
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
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Quote:
Originally Posted by dan09554
Thanks Slim. Moved it into the heater room. Temp is now up to 68 degrees. Its fermenting away. Had to put a blow off tube on. Looking forward to tasting this. Smells great.
You will love it....the only downside is the waiting!

 
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Old 01-20-2012, 02:04 PM   #28
Native302
 
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Feb 2011
Milton, Delaware
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question - where do you all acquire your honey in this quantity? And are you using a specific kind of honey?

Thanks I want to put this together this weekend.
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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 01-20-2012, 11:52 PM   #29
dan09554
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Dec 2010
Philadelphia, PA
Posts: 73

i bought mine at walmart. 4 3lb bottles at $8.39 per bottle....just clover honey.
__________________
Primary:
Primary:
Bottled: Altbier
Secondary:Cherry Berry Mead
Drinking: Porter, Fat Tire Clone, Honey Nut Brown Ale

Gone but not forgotten: Kolsch, Centennial Blonde, Sierra Nevada Pale Ale clone,



If no one votes, will they just go away!

 
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Old 01-21-2012, 02:08 AM   #30
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
Liked 70 Times on 42 Posts


Quote:
Originally Posted by Native302 View Post
question - where do you all acquire your honey in this quantity? And are you using a specific kind of honey?

Thanks I want to put this together this weekend.
I buy mine from local farmers...just google honey farms in your area and you should be able to get some good deals...also Sams Club has good prices on large quantities of honey...finally I sometimes buy mine from Northern Brewer, but shipping adds up!

 
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