Blueberry melomel

[SimPilot]

Posting my experience-technique for blueberry melomel

Start 28 July 2022
Raw honey to OG 1.110
3 gallons of "spring water"
2 x D47

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29 July - 4.5 grams of fermaid-O
30 July - 4.5 grams of fermaid-O
31 July - 5.0 grams of fermaid-O
20 Aug - moved to secondary
21 Aug - added 8 LB of blueberries.

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The "goo" is placed into a large hops bag and thrown into bucket.
15 Sep - Removed fruit bag.
20 Sep - Added 1/2 spiral stick of American lightly toasted oak
2 Oct - bottled. 20 x 750ml. ~14% Abv.
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https://www.homebrewtalk.com/threads/blueberry-melomel.703555/#post-9331555

 

[Dan O]

https://www.homebrewtalk.com/threads/blueberry-melomel.703555/#post-9331555

Looks like it came out very nice

 

[Todd Peterson]

The final product is beautiful.

What temp did you ferment at? How low do you have to ferment D47 to avoid fuesels?

When you removed the blueberries from secondary, did the remaining fruit smell funky?

Todd Peterson

 

[SimPilot]

What temp did you ferment at?

The fermentation bucket didn't have a temp strip, but basement was probably 65-70F.

How low do you have to ferment D47 to avoid fuesels?

Not sure what you're asking. Low temp? My batch is drinkable right now, but I want to age it a little more. So 65-70F is good range.

When you removed the blueberries from secondary, did the remaining fruit smell funky?

Nope. The fruit smelled boozy. Color was "bland"

 

[Todd Peterson]

Sounds good.

D47 is known to throw hot alcohol flavors and smells if the fermentation temp get too high. I was just curious at what temp you fermented to have a drinkable product without the presence of the fuselage alcohol taste.

Todd Peterson

 

[MightyMosin]

Low 60's is ideal.

I don't have it in front of me, but I seem to remember the data sheet saying to start fermentation above 68°F.