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Old 01-07-2013, 04:21 PM   #11
Golddiggie
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Originally Posted by DaSwede View Post
Thanks. I was going to heat ~2 gallons to 110 before adding the honey.

I'm really looking forward to making this ever since I found a supplier of unprocessed, local honey!
I go for raw, local/regional, wildflower honey for my meads. IMO/IME it's really great stuff. Lots more flavors compared with a singly honey type.

I would only heat the must IF the honey is really thick and you need it to mix better. Last batch I made had chunks of honey floating in it when I mixed it up. I used warmer water (kept it under 110F) since the honey was pretty well crystalized. I've been warming the honey up for a while now, with a heating pad on the bucket, so that it will be easier to mix up. Actually, I care more about having it easier to scoop the honey out of the [5 gallon] bucket.
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Old 01-10-2013, 06:44 PM   #12
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Now that I think about it, if I taste and it's too dry after fermentation (before bottling) could I back-sweeten with a bit of honey (maybe .5lb or so)? And if I do, would I need to add something like potassium sorbate to inhibit yeast growth?

 
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Old 01-11-2013, 03:08 PM   #13
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Originally Posted by DaSwede View Post
Now that I think about it, if I taste and it's too dry after fermentation (before bottling) could I back-sweeten with a bit of honey (maybe .5lb or so)? And if I do, would I need to add something like potassium sorbate to inhibit yeast growth?
If you choose to backsweeten once this is dry, or as far as the yeast will go, then you always add k-meta/campden plus sorbate. Failing to so so will cause refermentation, unless the yeast are at toxicity point. Do tasting trials before you backsweeten...some like 2-4-6 oz per gallon or any amount above/beyond.
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Old 04-08-2013, 08:26 PM   #14
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I recently had some of the same blackberry mead and also would like to try making my own. The goal is a full 6 gallon carboy using tupelo honey and that blackberry puree linked above. What Im confused about is the ratio of honey/puree per gallon.

Using the calculator I chose a target ABV of 12.5%, which is the same as the original mead, and 15# of honey which the amount I used in my previous fruit mead which was an apple cyser using apple cider in place of water. This gave an fruit amount of 46.2 oz which is just under one can of the puree. Im worried that that amount wont give enough color or flavor to the mix but Im not sure how to figure out the optimal amount of fruit. Any advice would be appreciated.

 
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Old 04-09-2013, 01:38 PM   #15
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Originally Posted by epyonxero View Post
I recently had some of the same blackberry mead and also would like to try making my own. The goal is a full 6 gallon carboy using tupelo honey and that blackberry puree linked above. What Im confused about is the ratio of honey/puree per gallon.

Using the calculator I chose a target ABV of 12.5%, which is the same as the original mead, and 15# of honey which the amount I used in my previous fruit mead which was an apple cyser using apple cider in place of water. This gave an fruit amount of 46.2 oz which is just under one can of the puree. Im worried that that amount wont give enough color or flavor to the mix but Im not sure how to figure out the optimal amount of fruit. Any advice would be appreciated.
I wouldn't worry about hitting the 12.5% ABV exactly. The mead is 12.5% +/- 1.5% so 11 - 14% ABV. The meadery uses the same amounts of base mead and fruit with every batch, but the fruit sugar content isn't completely consistent from batch to batch. By law they have to be +/- 1.5% so putting 12.5% on the bottle is the safest.

I haven't made this yet, but it's spring time, so soon I'll be able to get local, raw honey for a reasonable price!

 
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Old 04-09-2013, 08:03 PM   #16
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If I go with the blackberry puree should it be added during secondary or primary? The oringal mead had a strong fruit flavor and colorwith a good tangyness but it was also dry.

 
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Old 04-09-2013, 08:11 PM   #17
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how long before this will be drinkable?
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Old 05-22-2013, 12:26 PM   #18
epyonxero
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Any update on this?

 
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