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Old 08-12-2013, 03:24 PM   #1001
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New blueberry melomel made less than two hours ago.

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Old 08-13-2013, 11:14 AM   #1002
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Quote:
Originally Posted by jhoson View Post
@gilliam , mind sharing the recipe?
Saffron Metheglin (Recipe for 3 gallons)

4 kg honey (unknown origins)
2.5 gr saffron
Yeast: Lalvin 71B-1122
Yeast nutrients

Boil 2.5 kg of honey on low/medium heat until it caramelizes (ca 1 hour). Let it cool a bit and add the rest if the honey and water. Heat the must a little and let all honey dissolve. Add the saffron and stir a bit.
Let it cool and pour everything into the fermentation vessel, add yeast and nutrients and oxygenate the must (I do it by shaking the vessel).

Back sweeten to taste.


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Old 08-17-2013, 09:57 PM   #1003
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I tried to post some pics this morning but the post still hasn't appeared.
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Old 08-18-2013, 08:07 PM   #1004
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We'll try this again. The Applejack isn't a mead it's just something I'm brewing up to be ready to drink in a couple of months. It isn't what is traditionally referred to as Applejack but that is what my cousin called it when he told my dad the recipe many years ago.
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Old 08-18-2013, 08:23 PM   #1005
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This is my Berry Blast Melomel - made with Strawberry, Raspberry, Blackberry, and Blueberries.
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Old 08-19-2013, 11:59 AM   #1006
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Here is my first try at mead/melomel. A peach and pineapple about two months old. About to bottle. Tastes a little yeasty now but sweet should be good by xmas or new years.
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Old 08-19-2013, 03:01 PM   #1007
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Quote:
Originally Posted by pumpkinman2012 View Post
.
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This is my Berry Blast Melomel - made with Strawberry, Raspberry, Blackberry, and Blueberries.
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Looks GREAT. I have a melomel bulk aging right now containing those exact ingredients. Will be bottling before too long.
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Old 08-19-2013, 11:35 PM   #1008
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It will be great! I entered this in the Missouri Valley Wine Society competition at 3 months old and took a bronze medal, it was real young but I wanted to give it a try.
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Old 08-22-2013, 07:24 PM   #1009
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My first bochet, caramelized the honey for about 1 hour. just waiting for it to cool down enough to pitch the yeast
Gravity= 1.085


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my entire basement smells like burnt marshmallow now

Edit: added: enough non caramelized honey to bring the gravity up to 1.110. Using K1- v116 for yeast and SNA
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Old 08-22-2013, 07:45 PM   #1010
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I recommend a blowoff tube for that little amount of headpsace. Looks awesome though.


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