MikeDHelgen
Member
- Joined
- Mar 17, 2016
- Messages
- 12
- Reaction score
- 3
Hello!
After 6 months of waiting, I finally sampled some of my blackberry melomel. At first sight I was chuffed. Deep red-purple colour, rounded strong aroma, crystal clear. However, my excitement died down somewhat after tasting it. It wasn't bad - just kinda bland.
Schramm's Complete Meadmaker noted that if you didn't have enough acid, it would be a bit bland. I used wild blackberries, quite tart, and added a lemon, so don't see how lack of acid could be an issue. There were tannins in the black berries too, but maybe should have added more to the batch?
Any ideas, advice? Also is it possible to add acid later on in the process?
Thanks!
Recipe for 2 liters: (I use two liters for experiments, or if not all ingredients are available for a full batch)
600g Honey (Wildflower)
1kg Wild Blackberries
1 Lemon
1/3 pack White Wine Yeast
1/2 tsp yeast nutrient.
After 6 months of waiting, I finally sampled some of my blackberry melomel. At first sight I was chuffed. Deep red-purple colour, rounded strong aroma, crystal clear. However, my excitement died down somewhat after tasting it. It wasn't bad - just kinda bland.
Schramm's Complete Meadmaker noted that if you didn't have enough acid, it would be a bit bland. I used wild blackberries, quite tart, and added a lemon, so don't see how lack of acid could be an issue. There were tannins in the black berries too, but maybe should have added more to the batch?
Any ideas, advice? Also is it possible to add acid later on in the process?
Thanks!
Recipe for 2 liters: (I use two liters for experiments, or if not all ingredients are available for a full batch)
600g Honey (Wildflower)
1kg Wild Blackberries
1 Lemon
1/3 pack White Wine Yeast
1/2 tsp yeast nutrient.