Hey folks, had a couple questions on my blackberry melomel...
Put this thing together Saturday and it's happily fermenting away:
12 lbs wildflower honey
49 oz can of Oregon Blackberry puree (added to primary, I know some frown on this, but hear me out)
4 gal water
k1-v1116 yeast rehydrated and I used a little beer yeast nutrient as well
I have a 96 oz can of Vintner's Harvest blackberries I plan to add to the secondary when I rack over.
The OG on this batch according to my refractometer was around 1.087 and my target FG is somewhere in the 0.995-1.000 range.
Did I end up too low on the OG here for a full-bodied mead? I am aiming for something dry and accentuating the blackberry complexity.
Also, any suggestions on nutrient additions or other suggestions on how to achieve a better finished product given my starting point?
Thanks!
Put this thing together Saturday and it's happily fermenting away:
12 lbs wildflower honey
49 oz can of Oregon Blackberry puree (added to primary, I know some frown on this, but hear me out)
4 gal water
k1-v1116 yeast rehydrated and I used a little beer yeast nutrient as well
I have a 96 oz can of Vintner's Harvest blackberries I plan to add to the secondary when I rack over.
The OG on this batch according to my refractometer was around 1.087 and my target FG is somewhere in the 0.995-1.000 range.
Did I end up too low on the OG here for a full-bodied mead? I am aiming for something dry and accentuating the blackberry complexity.
Also, any suggestions on nutrient additions or other suggestions on how to achieve a better finished product given my starting point?
Thanks!