Thoughts on a spiced pear melomel - Home Brew Forums
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Old 04-22-2013, 01:26 AM   #1
dtfleming
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Feb 2012
Westminster, Maryland
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This would be a 2 gal batch.

6lbs of Wildflower or Orange Blossom Honey.
3lbs of frozen/thawed pears cut into chucks, placed in a bag.
2 cinnamon sticks
1 whole clove
1/2 tsp of nutmeg
2 tsp nutrient
2 tsp energizer
5 g Red Star cote des blancs yeast
water to 2 gallons

everything in primary, let it ride. add more nutrients at sugar breaks.

Thanks


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Old 04-22-2013, 01:52 AM   #2
Arpolis
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Sounds good but it is light on the fruit. Just keep it as is and when fermentation gets down to a gravity of 1.000 rack to secondary on top of 3 more lb of pears.


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Old 04-22-2013, 01:58 AM   #3
dtfleming
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Ok, thanks wasn't sure on the amount if pears
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Serving: Busta Nutz, Apple Pie mead, Gingerbread ale, Christmas Ale
Bottled:Chocolate Oatmeal Stout, Czech Pilsner
Primary:Irish Red ale, Dunkelweizen, Mixed berry mead
Secondary:
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Old 04-22-2013, 03:07 AM   #4
Arpolis
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Yea melomels are generally excepted as 3lb of fresh fruit per gallon. Also to have a more pronounced fruit flavor you add half to primary and the other to secondary or just save all the fruit for secondary.
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Old 04-26-2013, 07:11 PM   #5
MarshmallowBlue
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I made a perry pyment, and as of now there's no pear or grapes. Smells like a young traditional. I used somewhere in the 3lbs of fruit range but its all blown off. If you want the pears to show it all I would up it to a much larger amount. Maybe 7-9 pounds split between primary and secondary.


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