Hey All,
So I'm starting a new batch of mead (Plum and Blackberry) and I was wondering if anyone on here had any thoughts or advice? I'm going for a dryer base to counteract the high sugars in the type of plums I am using. To that end I am using a cranberry flower honey that matched the fruits well. The yeast is an M02, I am using this because I used it with my lemon and Lavender mead and it did a great job accentuating the added flavors. Does anyone see anything wrong with my fruit ratios, or anything else I may have missed?
4 gallons of water
12 LBS of Cranberry Flower Honey
5lbs of Black berries
9 lbs of Plums
M02 yeast 10g
OG 1.105
FG of 1.015
Boil water at 160 for 30 minutes
Bring temp to 80 degrees.
Mix in honey and pitch in nutrients and yeast.
Mix well and add air lock
After fermentation has completed rack into secondary carboy and add Plums and Blackberries. After 1-2 weeks rack off of fruit and continue to age in carboy for at least another month.
So I'm starting a new batch of mead (Plum and Blackberry) and I was wondering if anyone on here had any thoughts or advice? I'm going for a dryer base to counteract the high sugars in the type of plums I am using. To that end I am using a cranberry flower honey that matched the fruits well. The yeast is an M02, I am using this because I used it with my lemon and Lavender mead and it did a great job accentuating the added flavors. Does anyone see anything wrong with my fruit ratios, or anything else I may have missed?
4 gallons of water
12 LBS of Cranberry Flower Honey
5lbs of Black berries
9 lbs of Plums
M02 yeast 10g
OG 1.105
FG of 1.015
Boil water at 160 for 30 minutes
Bring temp to 80 degrees.
Mix in honey and pitch in nutrients and yeast.
Mix well and add air lock
After fermentation has completed rack into secondary carboy and add Plums and Blackberries. After 1-2 weeks rack off of fruit and continue to age in carboy for at least another month.
