melomel

I posted a recipe I adapted to a melomel recipe, and using a batch maker as per a reccomendation I updated the recipe for 4 gallons 12.2 lb honey for primary (orange blossom) 32 oz for backsweetening 7.6 g fermaid k 14.4 g fermaid o to initial must and another 14.4 g after 48 hours Goferm to...

I brewed once before but I really didn't like how it turned out. I really wanna try again with a blueberry melomel please judge my adapted recipe for 4 gallons: 3.2 gal water 9.5 pounds orange blossom honey in the must 5 lb for backsweetening after stabilization with potassium sorbate (total...

Hello, I am brewing my first mead and I decided to use some dried fruits as additional sugar content. I've read about fruits being on the surface can cause mold to grow. How can I combat this if my fruits wont sink? Should I just gently shake the vessel few times a day without removing the...

Hey all , somewhat new to mead making but have successfully done a cyser and honey mead both turned out well . Currently sitting on 3 gal melomel 4 berry in glass carboy . I’ve heard only leave berries in a mead for 7 days but my airlock is going crazy and I’m afraid to take it off to rack into...

Starting a melomel. 1 gal spring water 48 oz honey 16 oz strawberries 36 oz blueberries 1.3 kg blackberries 1/2 lemon skin (zested) I didnt account for the juice when getting my OG which was 1.090 prior to adding fruit. It changed to 1.078 a few hours later. I want myfinal alcohol to be...

Hi everyone! Pretty new to brewing as a whole, but opted to start a cider and a mead! They both seem fairly forgiving to newbies like myself or so I've read. Found this absolute gem of a site and instantly getting hooked on knowledge. I just started a 1 gallon batch regular apple juice based...

I’m currently making a tropical melomel that came out to about 9.7% (OG 1.070, FG .997, about 7 gal) I’m adding about 13.2 lbs of brewers orchard purée to it after adding sulphite and sorbate to retain all flavor and leave the sweetness as well. with this much purée and volume how can I figure...

Hi all! First time post, and research for my first mead. I have been using wlp English style cider yeast for brewing cider and plan on collecting and reusing the cider yeast potentially for a Mead/pyment. Has anyone here had any experience using 775 for a mead? After using it for a bit I’m...

Hey everyone, New to forum life so forgive any ignorance. So I have been brewing mead exclusively for about 4 years now. Improving and experimenting with every new batch. My son Rowan’s first birthday is in a few weeks and I wanted to brew a Rowan berry batch of mead to drink on his legal...

Hello everyone, I've been recently transitioning from brewing beer to making mead (done a few braggots), so i'm still a newbie. So, I wanted to know if adding fruit or fruit juice before pitching the yeast will be different if I added it about three weeks after fermentation already started. I...

Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...

Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of...

Newbie when it comes to brewing but I have my first couple batches nearly through a month of fermentation. I’m beginning to think about what I want to do with each one after they’re done. I’m thinking I want to sweeten one with either apple slices or apple juice or something similar, but I don’t...

Hello, all, I have a batch of bilbemel already brewing, so my question is for next time. Anybody know of any easy way to mash 10# of blueberries? In the last batch, I discovered that the berries were smaller than the gaps in the masher, so had to do them by hand...which took forever. (I did...

I am still new to brewing but as an avid cook I cannot stop myself from jumping off the deep end and crafting recipes right from the start. I do have a couple questions sprinkled throughout. I was inspired by this recipe...

Hi I've been making mead now for six months now and had some questions about the process. Residual Sugars I am looking to make a Hydromel, information online suggest there is success using s-04 yeast. People also recommend with that when using this yeast use a starting gravity of 1.040 but the...

I made a 3 gallon watermelon mead a few weeks ago from fresh watermelon juice. cut out the inner watermelon and blended it. Strained it with a mesh strainer 3 times each in a bowl to get out the watermelon bits. The taped stopper was because the damn thing got pushed into far after I left so...

Hey everyone! I managed to get a few days off in a row, and a couple of my melomels are ready to bottle (I'm basing this on clarity and flavor). I thought I'd throw them in 750ml punted clear bottles, but they're fairly hefty, and warm one's insides. I can't imagine going through that much...

Hi all, first post here. I made my first mead a few days ago, a fruit bomb melomel inspired by Curt Stock. Here's the make procedure I wrote up and followed: 21 lbs (9.5 kg) | My own Wildflower Honey 12 lbs (5.4 kg) | Triple Berry Mix (Blackberries/Raspberries/Blueberries) 6 lbs (2.7) |...

I have a 3 gallon batch of melomel going at the moment with 71b OB honey pomegranate juice and blue berry juice. Starting gravity was 1.120 and temp has been 65f using a thermowell and inkbird to keep it accurate. I have followed TOSNA 3 for the nutrient additions as well with Ferm O and Fermaid...