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Old 08-01-2013, 02:59 AM   #41
WarrantedFED
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Originally Posted by WarrantedFED
I just made a batch of this using a half flat (about 3-4 lbs) of great big black berries and about 4.5 lbs of huckleberries. All were mashed up pretty well and added to the boil for about 5 minutes.

I followed another recipe for mead that calls for 1 tsp of citric acid and 1 tsp of pectic enzyme. I figured the former would be okay to add and the latter would only help the yeast.

I plan on leaving the brew in the primary for about a month then transferring to a secondary onto an additional half flat of pasteurized and mashed black berries.

I also want it to be extra spritzy so I will be adding a little more than a cup of honey for priming when I decide to bottle.

Overkill? I don't know, but it should be quite good.

How long is too long for the brew to sit on the fruit in primary and secondary?

Thanks all,

-Will
I just ended up with 5.5 lbs of huckleberries from this year's venture through the high elevations of NE Washington. I will make this again, adding 2.5 lbs of big bountiful blackberries. I will only use 9 lbs of fireweed honey this time. When I add the berries this time I will purée with Woodinville Whiskey brand Peabody Vodka via the Vitamix.

And lesson learned, didn't want to make it too sweet so that it wouldn't carb up at bottling.
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