Silver Wind
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- Jan 27, 2018
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Hello all, I'm looking at creating my first melomel though I need some help/advice if anybody is willing to do so. I am looking to make a 1 gallon batch of plum and a 1 gallon batch of blackberry.
So question number 1. When making a melomel do you have to take into account the natural sugars of the fruit when determining the amount of honey to use, or simply use as much honey as you would if it were a standard mead? (I'm looking for a wet sweet finish),
Question 2. I've seen people talk about "cap punching" and I understand what the cap is, but I'm unsure of how to actually break the cap on the melomel. Do you just shake/stir the brew until the cap is gone or is there some other method?
So question number 1. When making a melomel do you have to take into account the natural sugars of the fruit when determining the amount of honey to use, or simply use as much honey as you would if it were a standard mead? (I'm looking for a wet sweet finish),
Question 2. I've seen people talk about "cap punching" and I understand what the cap is, but I'm unsure of how to actually break the cap on the melomel. Do you just shake/stir the brew until the cap is gone or is there some other method?