Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Retaining Fruit Colour in your Mead?
Reply
 
Thread Tools
Old 12-07-2012, 11:06 PM   #1
Speratus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: North Vancouver, British Columbia
Posts: 16
Liked 1 Times on 1 Posts

Default Retaining Fruit Colour in your Mead?

I made a blueberry melomel and in the initial stages the colour was amazing! But as it cleared it ended having none of the purple it had at the begging.
I've posted the initial pics.

After racking it ended up coming our a regular yellow orange colour. I was hoping for a soft purple. Here's the procedure. What could I have done different?

Jan 22, 2012
Bourgovin rc 211
3lbs Wildflower Honey
1.5lbs Frozen blueberries
250ml Joy tea
Warmed strained
Nutrient
Racked 25th Feb. w/ 1/2 tsp nutrient
Bottled Badly 18th May left sediment to sit in bottles.
Rebottled on June 22nd.



Click image for larger version

Name:	image-240178741.jpg
Views:	198
Size:	41.6 KB
ID:	87387


__________________
Spera in Deo
Speratus is offline
 
Reply With Quote
Old 12-07-2012, 11:08 PM   #2
Speratus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: North Vancouver, British Columbia
Posts: 16
Liked 1 Times on 1 Posts

Default

This was my final colour...?

Click image for larger version

Name:	image-3567762332.jpg
Views:	149
Size:	38.3 KB
ID:	87389


__________________
Spera in Deo
Speratus is offline
 
Reply With Quote
Old 12-07-2012, 11:17 PM   #3
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

You lost it because you only added the fruit during primary. You should have added more as it was aging (either after the first racking, or sometime after that).

I made a blackberry melomel that I used fruit in primary AND afterwards (at least in the second, if not third racking). Color retention was far better.

Just took pictures of one bottle of the melomel... Made in 2010 mind you. Decided to shine a light behind it to show some of the color it still has...
Click image for larger version

Name:	Blackberry_Melomel.jpg
Views:	247
Size:	17.1 KB
ID:	87391   Click image for larger version

Name:	Blackberry_Melomel_2.jpg
Views:	245
Size:	14.2 KB
ID:	87392  
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 12-07-2012, 11:22 PM   #4
Speratus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: North Vancouver, British Columbia
Posts: 16
Liked 1 Times on 1 Posts

Default

Ahhh I see! Thank you! K time to start another batch. Does it make a difference if you rack onto fresh or frozen fruit or even perhaps juice? Also doesn't this mess up your gravity readings? Thoughts?

Thanks again!
__________________
Spera in Deo
Speratus is offline
 
Reply With Quote
Old 12-08-2012, 12:20 AM   #5
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

I used fresh fruit in my first melomel. Added a few pounds to the initial must, let it get fermenting and then (when ready) racked over to onto more fruit. I think I even added more once fermentation was done. I made sure the yeast was finished doing what it could before I racked onto the second round of fruit. Haven't made another melomel due to how this one was while still very young. I plan on trying it again this month. With any luck it will finally be coming into it's own. Then I'll have to decide what fruit flavor I want in a mead.

Next batch/time I plan on NOT adding fruit until the mead is fully fermented.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 12-08-2012, 02:27 AM   #6
paraordnance
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Red Deer, Alberta
Posts: 863
Liked 27 Times on 22 Posts
Likes Given: 1

Default

I always add half of the fruit in begining and half in secondary. I never had any problems with melomels losing color. On my last blueberry mead I only used 6 lbs of blueberry per 4 gal batch and it looks a lot darker. Are you stabilizing your melomels? I've heard if you don't you will lose some color during extensive aging
paraordnance is offline
 
Reply With Quote
Old 12-08-2012, 03:59 PM   #7
Speratus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: North Vancouver, British Columbia
Posts: 16
Liked 1 Times on 1 Posts

Default

I didn't in this batch... But really it had no colour to lose during aging I will for my batches going forward tho.
Click image for larger version

Name:	image-878685675.jpg
Views:	223
Size:	19.6 KB
ID:	87518   Click image for larger version

Name:	image-2449688179.jpg
Views:	224
Size:	21.7 KB
ID:	87519  
__________________
Spera in Deo
Speratus is offline
 
Reply With Quote
Old 12-18-2012, 04:23 AM   #8
opus345
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
opus345's Avatar
Recipes 
 
Join Date: Mar 2012
Location: Omaha, Nebraska
Posts: 679
Liked 171 Times on 128 Posts
Likes Given: 158

Default

Quote:
Originally Posted by Golddiggie View Post
Next batch/time I plan on NOT adding fruit until the mead is fully fermented.
I believe that is the procedure used by Brian Shlueter at Moonstruck Meadery in Omaha. Moonstruck had three grand openings. They sold all the inventory after the first two and then he upgraded equipment before the last one. http://www.moonstruckmead.com/

Speratus,

I used 9 lbs of frozen/microwaved/crushed blueberrys in my first melomel and all of it was used in the primary. My yeast was D47 (fermentation chamber) and I step fed the mead during 4 subsequent rackings. The recipe was mgayer's and the thread is here: http://www.homebrewtalk.com/f80/blueberry-mead-34038/

You can see pics of that mead at: http://www.homebrewtalk.com/f30/show...ml#post4617023
__________________
Primary: BM Centennial Blonde,
Secondary: Meads: Carmel Apple, Blueberry - Beer: None
Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
On Deck:


Sleepycat Brewery
opus345 is offline
 
Reply With Quote
Old 12-19-2012, 01:36 AM   #9
WVMJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WVMJ's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,304
Liked 133 Times on 125 Posts
Likes Given: 22

Default

1.5 lbs of fruit is just not enough, 4.5 pounds would have been much better. Also the color of the anthocyanins in fruit is pH dependent, if the acid level is to low you are going to loose color, you dont mention measuring the acid level or adding any to balance the mead. A little pectinase also helps get more color from your fruit - before fermentation - as well as helping clear it up later. You can certainly boost the flavor with more fruit at the end, but if you dont start out with enough in the begining you are going to have to add a lot more to get color and flavor and probablly throw everything out of balance with the original mead you started. Adding some strawberries at the end of the fermentation is also a good way to get some aroma going, it doesnt have to be a lot, just enough to get some fruit smells going when you open the bottle. Good luck with your next batch. WVMJ

Quote:
Originally Posted by Speratus View Post
I made a blueberry melomel and in the initial stages the colour was amazing! But as it cleared it ended having none of the purple it had at the begging.
I've posted the initial pics.

After racking it ended up coming our a regular yellow orange colour. I was hoping for a soft purple. Here's the procedure. What could I have done different?

Jan 22, 2012
Bourgovin rc 211
3lbs Wildflower Honey
1.5lbs Frozen blueberries
250ml Joy tea
Warmed strained
Nutrient
Racked 25th Feb. w/ 1/2 tsp nutrient
Bottled Badly 18th May left sediment to sit in bottles.
Rebottled on June 22nd.



Attachment 87387
WVMJ is offline
 
Reply With Quote
Old 12-21-2012, 04:28 PM   #10
iluv2brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Aurora, IL
Posts: 74
Liked 3 Times on 3 Posts
Likes Given: 18

Default

I like your suggestion of adding strawberries to the end of fermentation to get a good fruit smell.


iluv2brew is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
fruit mead - need help cdogwilly Mead Forum 3 11-22-2012 12:10 AM
When to fruit the Mead Illuveatar Mead Forum 5 07-06-2012 12:06 PM
Fruit in mead DrVertebrae Mead Forum 4 03-04-2012 06:53 PM
odd fruit.......anyone try buffaloberry mead? rattler_mt Mead Forum 4 08-24-2008 05:40 PM
How much fruit in mead? talleymonster Mead Forum 3 11-03-2007 03:48 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS