Recipe Type: All Grain Yeast: D47 Batch Size (Gallons): 1 Original Gravity: -- Final Gravity: -- Boiling Time (Minutes): 20 Color: brownish? Primary Fermentation (# of Days & Temp): 12 Tasting Notes: --
I wanted to make a blackberry mead, but decided last minute to add cranberries--my recipe is below. My wife made cranberry sauce with the leftover cranberries which is wonderful, so I have an odd question. Since I already planned to add more fruit at secondary, I'm thinking of adding a couple tablespoons of the cranberry sauce along with more blackberries. Any experiences out there that would caution how I proceed? It's been going strong since Dec. 29.
1 pk. D-47 yeast
3 small oranges peeled, split, and crushed
1/2 tsp. Yeast nutrient
4 pounds honey
1 gallon of pure water
1 cup fresh, rinsed Blackberries
1/2 cup rinsed, split Cranberries
1 whole clove
1 pinch allspice
1 pinch nutmeg
1 pinch pectic enzyme
Heat must over 140 (should have been 160...) for 20 min: honey, water, cranberries, oranges, and crushed blackberries. Put nutrient, raisins, nutmeg, allspice, and clove in carboy, add must. Pitch yeast and mix well.