Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Blueberry Vanilla in the bucket
Reply
 
Thread Tools
Old 01-03-2013, 05:22 AM   #1
Wildbill001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ft Worth, TX
Posts: 33
Default Blueberry Vanilla in the bucket

I wish I could remember where I got the original recipe so I could credit those folks with the inspiration. Alas, I did not write that down. Here is my interpretation of their Blueberry Vanilla Mead

Recipe:
6lbs frozen, whole blueberries
4oz Real Vanilla extract
8lbs Honey (Kroger brand--it was on sale and I've used it before with good results)
1lb Clover honey (left over from something else--why not)
1 1/2 teaspoon Pectin Enzyme
About 4g of Fermaid-K (didn't measure that real close but should have)
Red Star Champagne Yeast
4 gals water


Method:
Pulse-blended the blueberries, i.e., did not completely puree just busted them up a bit.
Warmed Honey to about 120-140F, to make it easier to pour.
While honey was warming, added the pectin to the smashed blueberries. Let that sit in the bucket, covered for 30-45min at room temp (about 73F)
Made a starter and let that sit while the pectin was doing it's thing (see below).
After 30-45min, added 4 gals of water, stirred and agitated very well to oxygenate.
Poured in the honey. Stirred and agitated more.
Dumped the starter.
Took a sample and got a SG of 1.084
"Punching the cap" and stirring for the first 3 days. Had to let it sit for 4 days unattended.

Yeast Starter:
Placed 3 tablespoons of blueberry into 2 1/2 cups warm (about 85F) water.
Added 3 tablespoons of honey.
Dash of Fermaid-K
Yeast.
Shook for about 2min and let it sit for about 45min.

Smells wonderful and has been in the bucket now, loosely covered for 1 week. Berries are slowly disintegrating, i.e., some were still hole and floated to the top initially. Now, just parts are floating.

NOW, here is my dilemma. When I copied the original recipe, I did not copy the full method (DOH!). I also can't seem to find my copy of Complete Meadmaker. So:
  • I seem to remember reading in this forum that I should keep it in the primary until the berries fall to the bottom?
  • I should also, by now, add more Fermaid-K or DAP and keep agitating?
  • Anything else I should do?

Thoughts, comments, suggestions are always welcome.

Bill W


Wildbill001 is offline
 
Reply With Quote
Old 01-03-2013, 02:12 PM   #2
jackfrost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 214
Liked 7 Times on 6 Posts

Default

I only keep. Mine in my bucket for Max 10 days. Or till i hit 1/3 break then rack to my glass carboy and step feed 1/2 table spoon per gallon ...make sure to stir it gently before you at the nutrients or toying can have a blow out and make sure its topped up


jackfrost is offline
 
Reply With Quote
Old 01-04-2013, 04:17 PM   #3
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 163
Liked 6 Times on 6 Posts
Likes Given: 2

Default

Jack are you saying that you only keep your fruit in for the first 10 days cause then you move to a carboy? Or do you move your fruit into the carboy as well? Asking because I always move from primary (bucket) to secondary (carboy) around 1.000 and sometimes it can be such a fast ferment that the fruit is only in for 10-14 days.
__________________
Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!
ErinRae is offline
 
Reply With Quote
Old 01-04-2013, 05:54 PM   #4
jackfrost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 214
Liked 7 Times on 6 Posts

Default

I will add second batch of fruit or juice to secondary.
jackfrost is offline
 
Reply With Quote
Old 01-05-2013, 11:57 PM   #5
Wildbill001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ft Worth, TX
Posts: 33
Default

Racked into the secondary this afternoon. Gravity was 1.058. Of course I tasted it!
Pretty hot as you would expect. Blueberry taste is barely there but still I really liked it. Not too sweet which is what I was going for.

Racking was not fun as the fun pieces kept clogging the siphon/wine-thief. Ended up with just over 3 gals from the original 4. Now I have to decide whether I want to add blueberry juice, more berries, or just leave it alone. THIS is probably the hardest part of mead-making as far as I am concerned. 2nd hardest part is the waiting. I'm intending to let this age until Thanksgiving--we'll see how that works out.
Wildbill001 is offline
 
Reply With Quote
Old 01-09-2013, 10:40 PM   #6
Wildbill001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ft Worth, TX
Posts: 33
Default

Yeasties seem to be slowing down a bit. I've moved the 2ndary into a cooler (about 65-68F) area that is also darker.

Smells good!


Wildbill001 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding vanilla extract to bottling bucket? thedevanzoshift Beginners Beer Brewing Forum 5 09-29-2012 11:28 PM
Vanilla Blueberry Mead? Ryan Mead Forum 13 05-22-2012 08:03 PM
vanilla bean....bottling bucket or secondary? brettamuss Beginners Beer Brewing Forum 7 04-19-2012 04:32 AM
Blueberry-Vanilla rigglet Beginners Beer Brewing Forum 8 03-18-2011 11:40 AM
Blueberry Vanilla Stout - Flavoring Question. martink49 Recipes/Ingredients 1 11-29-2010 02:38 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS