Seamonkey84
Well-Known Member
After trying the first batch of the berry death bomm I made, I’ve come up with a blend to try for my second melomel. Still following the BOMM protocol for this.
I started this a few days ago, let’s see how this goes.
Black Deathberry BOMM
For ~3gaL batch
Day 1 Prep:
1qt yeast starter (1/2 pound honey, 1/2TBSP Fermaid-O and water to a qt plus wyeast 1388 yeast)
Put into a brew bag and bucket, 6lb triple berry blend (blackberry, blueberry, and raspberry), 3lbs strawberries. Then add 96oz black currant juice (one can of vintners harvest), and 32oz tart cherry juice. I added two crushed Campden tablets at this time while the fruit thawed. 12 hrs later I Add enough peptic enzyme for 3 gallons to the berry juice.
Day 2 (or 3)
9lbs of honey and water to 1.5 gallons, then added 1.25tsp Fermaid-K, 3/4tsp potassium bicarbonate (used a bit more than normal recipe due to high acid levels in black currant), and 3/4TBSP Fermaid-O (1/2TBSP+1tsp).
Add the honey and nutrients mix to the gallon of juice plus thawed fruit.
Before adding the quart of yeast starter, my SG read 1.130, then dropped to 1.110 after adding it (assuming the starter solution was about to ferment dry).
I’ve already done the second Fermaid O additions at 1.080, and will again at 1.040.
I’m pretty sure this won’t ferment completely dry, but I’m aiming for a final gravity of ~1.020 so I’ll prob have to add another pound or two of honey at the end.
Edit:just rechecked the amounts I added, and realized that the 3/4tsp of potassium bicarbonate I added is the normal amount required by the recipe. I forgot to add the extra 1/4tsp that I was planning to account for the acidic juice. Oh well, it’s going strong, I’ll adjust to taste at the end if need be.
I started this a few days ago, let’s see how this goes.
Black Deathberry BOMM
For ~3gaL batch
Day 1 Prep:
1qt yeast starter (1/2 pound honey, 1/2TBSP Fermaid-O and water to a qt plus wyeast 1388 yeast)
Put into a brew bag and bucket, 6lb triple berry blend (blackberry, blueberry, and raspberry), 3lbs strawberries. Then add 96oz black currant juice (one can of vintners harvest), and 32oz tart cherry juice. I added two crushed Campden tablets at this time while the fruit thawed. 12 hrs later I Add enough peptic enzyme for 3 gallons to the berry juice.
Day 2 (or 3)
9lbs of honey and water to 1.5 gallons, then added 1.25tsp Fermaid-K, 3/4tsp potassium bicarbonate (used a bit more than normal recipe due to high acid levels in black currant), and 3/4TBSP Fermaid-O (1/2TBSP+1tsp).
Add the honey and nutrients mix to the gallon of juice plus thawed fruit.
Before adding the quart of yeast starter, my SG read 1.130, then dropped to 1.110 after adding it (assuming the starter solution was about to ferment dry).
I’ve already done the second Fermaid O additions at 1.080, and will again at 1.040.
I’m pretty sure this won’t ferment completely dry, but I’m aiming for a final gravity of ~1.020 so I’ll prob have to add another pound or two of honey at the end.
Edit:just rechecked the amounts I added, and realized that the 3/4tsp of potassium bicarbonate I added is the normal amount required by the recipe. I forgot to add the extra 1/4tsp that I was planning to account for the acidic juice. Oh well, it’s going strong, I’ll adjust to taste at the end if need be.
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