Blueberry Cyser Question

[damnsaltyham]

I was wondering, should I add the blueberries at the beginning, in secondary or half and half? I have heard the fruit really shines through with them in secondary but wanted to get some ideas.

Basic Recipe:
5 gallons Apple Juice
10 pounds of Honey
5 tsp Yeast Nutrient
Wyeast 4184 Sweet Mead

Thanks Everyone!

 

[RegarRenill]

I've heard that yeast can be a PITA, no experience personally, but make sure you follow a good nutrient schedule and degass it regularly. I usually do a 2/3 fruit upfront with the last 1/3 in secondary...my friends have loved my peach and my blueberry bochet melomels.

 

[damnsaltyham]

I've heard that yeast can be a PITA, no experience personally, but make sure you follow a good nutrient schedule and degass it regularly. I usually do a 2/3 fruit upfront with the last 1/3 in secondary...my friends have loved my peach and my blueberry bochet melomels.

Thanks so much for the reply! I have only had good experiences with it and I really enjoy the residual sweetest if gives (knock on wood)!

What if I added 15oz of the Wyman's Of Maine: Wild Blueberries to the primary and then the same to the secondary? Any harm in that you think?

 

[damnsaltyham]

Also, how long do you let your melomels age? Longer or shorter for Cyser?

 

[RegarRenill]

My blueberry was ready at 7 months (it fermented hot and had some fusels, they've aged out complete now at 15 months) it's now as smooth as silk and I wish I has more of it, lol. The peach is just finishing up it's aging, 6 months old. Mine are a higher ABV, both around 14%, so your should be done sooner, clearing permitting.

 

[damnsaltyham]

My blueberry was ready at 7 months (it fermented hot and had some fusels, they've aged out complete now at 15 months) it's now as smooth as silk and I wish I has more of it, lol. The peach is just finishing up it's aging, 6 months old. Mine are a higher ABV, both around 14%, so your should be done sooner, clearing permitting.

Gotcha! They both sound delicious! Thanks for your help.

 

[damnsaltyham]

I've heard that yeast can be a PITA, no experience personally, but make sure you follow a good nutrient schedule and degass it regularly. I usually do a 2/3 fruit upfront with the last 1/3 in secondary...my friends have loved my peach and my blueberry bochet melomels.

One more question, what yeast do you recommend if I decide to not go with the Wyeast sweet mead yeast?

 

[RegarRenill]

71b is good for melomels, I used a modified BOMM for my peach (wyeast 1388), but the blueberry was made with 71b. I had trouble with it(it was my 2nd mead and my first bochet) but that's cause I was still a newbee, lol. I'm actually going to be trying to recreate it in a few weeks, wish me luck!