Shine0n
Well-Known Member
- Joined
- Oct 23, 2017
- Messages
- 353
- Reaction score
- 122
3 lbs/1 quart buckwheat honey
3 quarts water
QA23 5g/1 packet
4G Fermaid O sna, 1g at 24, 48 and 72 hours and last on 1/3 sugar depletion if needed.
Degas twice a day for the first 5 days and ALWAYS before adding the nutes.
1 tsp bentonite (dry) in primary after 24 hours while degassing.
I ferment this at 65°f and do so in a 2 gallon bucket to keep safe from of foaming while degassing and adding nutrient. You'll be happy you do too!)
Once you reach 2/3 sugar depletion add 1 quart tart cherry juice, I used R.W. KNUDSEN just tart cherry. My god this stuff is tart!!!
Since i ferment in buckets for primary i cant see the lees at the bottom so i rely on my hydrometer for seeing steady drop in sg and when its steady for 5 days i stabilize and transfer to glass for aging and i also like sparkaloid hot mix for clearing.
Once its nice and clear in secondary i transfer off the fine lees into a bucket for back sweetening, tannin additions and acid blending etc. etc.
Back sweetening will haze it up so give it a few days or better to drop clear and then bottle. I like mine at 1.015 ish for my personal taste but adjust to your liking.
A little funky, semi sweet cherry flavored melomel. Its not a cherry bomb so if you want to add more juice or cherries to get that....feel free but this is pretty good.
3 quarts water
QA23 5g/1 packet
4G Fermaid O sna, 1g at 24, 48 and 72 hours and last on 1/3 sugar depletion if needed.
Degas twice a day for the first 5 days and ALWAYS before adding the nutes.
1 tsp bentonite (dry) in primary after 24 hours while degassing.
I ferment this at 65°f and do so in a 2 gallon bucket to keep safe from of foaming while degassing and adding nutrient. You'll be happy you do too!)
Once you reach 2/3 sugar depletion add 1 quart tart cherry juice, I used R.W. KNUDSEN just tart cherry. My god this stuff is tart!!!
Since i ferment in buckets for primary i cant see the lees at the bottom so i rely on my hydrometer for seeing steady drop in sg and when its steady for 5 days i stabilize and transfer to glass for aging and i also like sparkaloid hot mix for clearing.
Once its nice and clear in secondary i transfer off the fine lees into a bucket for back sweetening, tannin additions and acid blending etc. etc.
Back sweetening will haze it up so give it a few days or better to drop clear and then bottle. I like mine at 1.015 ish for my personal taste but adjust to your liking.
A little funky, semi sweet cherry flavored melomel. Its not a cherry bomb so if you want to add more juice or cherries to get that....feel free but this is pretty good.
