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Old 06-18-2008, 12:14 AM   #21
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Blue Berries were 10 oz per gallon...so total 30 oz. That's 1 1/2 packages of the Costco brand.
I can't compare to a home made blueberry mead with fresh or frozen berries. I am assuming that it is much more intense flavor. The only thing I'd do different is I would start with like 2 #'s of honey per gallon instead of 3. Those little dried berries have a TON of sugar that will more than make up the additional gravity. This is currently sitting at 18%, and still fermenting HARD. 1 bubble every 2 or 3 seconds in the air lock....and no signs of slowing down.


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Old 06-18-2008, 01:50 PM   #22
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How do you calculate the increase in alcohol % from a fruit addition? I just finished a split batch of fruited wheat beer and figured even though I knew the OG and FG, I couldn't accurately calculate the abv because of the fruit.

Also, how's the color with the dried blueberries?


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Old 06-18-2008, 03:39 PM   #23
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Quote:
Originally Posted by malkore View Post
Patience.

This isn't a Hospital!
Good catch
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Old 06-18-2008, 05:32 PM   #24
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The way I calculated (Estimated) the abv% was Og. - FG (Before Fruti) X1.3 +OG (After fruit) - FG X1.3. Basically just did it like a new batch when it came off of the fruit. Obviously there were 15 days of conversion that I missed, as the fruit started letting off sugar immediately. as for color, it is like a light purple red wine color. I'll post a picture soon. It is not clear, so it appears a bit lighter color because of the suspended yeast.
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Old 06-18-2008, 06:30 PM   #25
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I look forward to the pictures!

I'm not good at math, why the 1.3 factor on your calculation?
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Old 06-20-2008, 05:55 PM   #26
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Mulberry mead. The berries are dropping from the trees right now, and I've got enough to make a nice batch plus a mulberry pie. Mmmm.
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Old 06-21-2008, 01:19 PM   #27
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I do envy you kind sir. I am trying to keep this pretty much Local....we don't have Mulberries.
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Old 06-27-2008, 03:23 AM   #28
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Default Pictures are in.

Here is the first sister. 7# Fresh Strawberries, and it's going to stabilize with a gravity of 1.010 and 12% Alcohol. I think the ABV is higher, but no telling what the fruit added over the time it was in.


This is the Cousin. 3# of Dried Blueberry, and a bare minimum of 22% Alcohol. I am sure it's higher, but again...the sugar that the fruit added and fermented out is unknown.

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Old 06-27-2008, 12:22 PM   #29
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They've both have lovely colors. Have you tasted either yet?
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Old 06-27-2008, 02:07 PM   #30
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Quote:
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They've both have lovely colors. Have you tasted either yet?
I second this question and add my own - what's the FG on the blueberry?

When my current mead finishes up (a rose mead), I'm hoping to do a blueberry sweat mead with a rocking high alcohol percentage and age it forever, so I'm very curious on dried blueberries (since they're probably cheaper than fresh).


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