Cherry Berry Mead

[dan09554]

Slim, I've had this in primary for just over 2 weeks. Airlock is still bubbling about every 3 seconds....Should I just leave it? You first post said to rack after 2 weeks....

 

[SD-SLIM]

Slim, I've had this in primary for just over 2 weeks. Airlock is still bubbling about every 3 seconds....Should I just leave it? You first post said to rack after 2 weeks....

Yes leave it for as long as you can, if you bottle it while its still chugging along you will get bottle bombs!

 

[Brew_Vet]

Question on he yeast, I am using the suggested Wyeast 4184 put in in the carboy yesterday afternoon. It started fermenting about 3 hours later and continues to do so. However, the fermentation is not exactly brisk, one bubble about every 3 seconds, is this normal with this strain?

 

[SD-SLIM]

Question on he yeast, I am using the suggested Wyeast 4184 put in in the carboy yesterday afternoon. It started fermenting about 3 hours later and continues to do so. However, the fermentation is not exactly brisk, one bubble about every 3 seconds, is this normal with this strain?

Yes...any activity is good activity, wait a few weeks and take some readings.

 

[Brew_Vet]

Yes...any activity is good activity, wait a few weeks and take some readings.

Actually since I wrote the response the fermentation has sped up quite a bit.

Thanks

 

[barrog]

I'm getting things around to try this soon. Like the other poster I could only find white grape and peach so I'm going with that. I'm still new to mead makeing so I have a few questions.

I didn't see anything about a starter for the yeast. I assume I need to make one though. What should I use as a starter when it comes to mead?

Is there any other steps I should be takeing that wasn't listed like degassing or stagered yeast nutrients, or whatever?

Last I have a few vanella beans and wanted to know if they could work in something like this.

Sorry for the questions. I just want to make sure I do it right the first time.

 

[SD-SLIM]

I'm getting things around to try this soon. Like the other poster I could only find white grape and peach so I'm going with that. I'm still new to mead makeing so I have a few questions.

I didn't see anything about a starter for the yeast. I assume I need to make one though. What should I use as a starter when it comes to mead?

Is there any other steps I should be takeing that wasn't listed like degassing or stagered yeast nutrients, or whatever?

Last I have a few vanella beans and wanted to know if they could work in something like this.

Sorry for the questions. I just want to make sure I do it right the first time.

Hello I would recommend using various sites like mr. Malty to calculate what size of yeast starter is required, a work around for a yeast starter is to get a smack pack...which are perfect for a 5 gallon application.
I would recommend degassing and staggering yeast nutrients, both if done in a controlled environment will make for a better product.
As for vanilla bean, I think you can add them to anything...just make sure to sanitize the beans in vodka before adding to your mead.

 

[Brew_Vet]

Another question, excuse the ignorance this is my first mead. I did some further reading on mead after noticing a thick layer of Krausen on the surface. I understand this is called the cap and is common with fruit meads? They also suggest knocking it down or stirring it back in every few days or so?

 

[SD-SLIM]

Another question, excuse the ignorance this is my first mead. I did some further reading on mead after noticing a thick layer of Krausen on the surface. I understand this is called the cap and is common with fruit meads? They also suggest knocking it down or stirring it back in every few days or so?

I never do, because it contains dead yeast...and will cause some off flavors, however I only brew 6 or 7 Mead batches a year, so their may be better information out their than mine.

 

[Qweegee]

Looks like a great recipe... Looking forward to getting a batch started soon!

 

[MOGAN]

Did it finish sweet or dry??

 

[SD-SLIM]

Did it finish sweet or dry??

This all depends on your yeast...I choose a sweet mead yeast and it allowed it to finish that way!

 

[TB4BU]

Slim, thanks for all the recipes you have posted. I started brewing this summer and having a blast! I've brewed your Lemon-Lime Hefe already and now I just made this mead. At my local homebrew store they didnt have the sweat mead yeast but the guy recommended using a wine yeast Cote des Blancs. It took a few days to start fermenting and now it is bubbling away. Do you recommend waiting the two weeks or until the airlock stops bubbling to rack to secondary? Thanks again for your recipes.

 

[SD-SLIM]

I would wait until all visible activity stops and then rack...the yeast you used will make a great mead if it's aged right...so expect perfection around 6 months!

 

[loki008]

Just an FYI for those who cant find the white grape cherry juice, at least locally, walmart carries it. The online stock checker actually worked for me locating it around me (about half of the walmarts around me had it in stock according to the site)

 

[loki008]

This is my first attempt at making mead (or anything for that matter) and i am noticing that there is a lot of foam getting into the airlock with small strawberry chunks / seeds that is clogging the airlock.

I started this 2 days ago, and it currently in my basement where the temp tends to range from 72-74* fairly steadily. I have a 6 gallon bucket from a beer kit filled to the 5 gallon mark.

I assume that this is fairly normal, but i just wanted to make 100% sure. I have 2 airlocks so i have just been cleaning and sanitizing the airlocks and swaping them when the lid is significantly bubbled out and there are no bubbles in the airlock showing a substantial clog.

 

[SD-SLIM]

The foam is due to a very active fermentation, if it continues you might need to switch from an airlock to a blowoff tube.

 

[loki008]

The foam is due to a very active fermentation, if it continues you might need to switch from an airlock to a blowoff tube.

Thanks, it finally calmed down today and the airlock is bubbling but not looking like a strawberry shake anymore. I thought it wasnt out of the normal but just wanted to be 100% sure i didnt do something wrong being the first batch ive done.

 

[TB4BU]

I bottled mine today and drank the left overs and it tasted amazing. I look forward to letting it age a few more months. The yeast i used fermented it dry and I had to back sweeten to taste.

 

[Quesplosive]

Just started this mead. I must say that I enjoyed drinking my sample that I took my og reading with. I just used the smack pack. Should I still add some more yeast nutrients, if so when and how much?

 

[SD-SLIM]

Just started this mead. I must say that I enjoyed drinking my sample that I took my og reading with. I just used the smack pack. Should I still add some more yeast nutrients, if so when and how much?

About a 1/4 of a tablespoon

 

[rideincircles]

I just started a batch last night.

I used:
12 lbs. Whole foods Texas wildflower honey
12 lbs. Trader Joe's Frozen Strawberries
96 oz Cherry White grape Juice
2.5 gallons of water
Wyeast 4184 Sweet Mead Yeast

I mixed the ingredients Saturday when the strawberries were frozen, and got them to about 75 degrees yesterday when I pitched the yeasties. I have not pitched any yeast nutrients yet as I was waiting to do it in thirds once fermentation starts. I am using a mix-stir aerator and plan on aerating regularly through the 1st 3rd of fermenatation.

I guess my concern was that it's at the 6 gallon mark on my carboy, but including the the honey, it's only about 4.5 gallons of liquid. Should I just add more water later? I measured the OG at 1.090, but honey could be at the bottom and or my wine thief was getting clogged trying to fill it up to measure it. Wanted to do a 6 gallon batch before I realized how much volume the strawberries have.

 

[SD-SLIM]

I would get the water lever where you want it to be...since its not too far off...worst case scenario you need to add a alcohol booster later.

 

[rideincircles]

Gotcha. I will add some more when I get home. I am not seeing any bubbling activity yet after 30 hours and have aerated twice since pitching and added 2/3 tsp of Fermax. Temperature was 65 degrees so I put it in a warm water bath to get the temperature up slightly.

Will see what happens tonight, I wouldn't be able to buy more yeast until Thursday if needed. I do have some D47 in my fridge, but am guessing that would make it finish dry.

 

[rideincircles]

Ended up waiting around 48 hours with no visible signs of activity on my 4184 yeast, so I pitched some D47 and it was moving along this morning. IT wouldn't be until tomorrow night that I could have bought some more yeast 120 hours after making the must. Was worried about the possibility of mold or infection.

I added an extra pound of honey to it since the alcohol tolerance will possibly run this dry. I was debating on adding more. I measured 1.092 on my OG. I was thinking to get it above 1.1 at least. This is up in the air, I have 2 pounds of honey I could add.

I am expecting a strawberry mess possibly when I get home, it's around 6.5 gallons in my 7.5 gallon bucket. Also, I accidently added a pint of starsan instead of water to the must. I tried to scoop it out before it was mixed, but some is in there. Oh well.

Some rookie mistakes on my batch, just hoping it turns out okay. It's $85 worth of ingredients or so.

 

[graydragon2]

I have a question about the yeast. My LHBS was out of the wyeast but I have some red star wine yeast that is alc. tolerant to 13%. Would this be OK to use or should I get the wyeast. This is more an abv question than a question of whether I can use the yeast. The wyeast is 11% tolerant and the mead is 12%. Could I just add more honey to retain the sweetness with a slither higher ABV.

 

[SD-SLIM]

I have a question about the yeast. My LHBS was out of the wyeast but I have some red star wine yeast that is alc. tolerant to 13%. Would this be OK to use or should I get the wyeast. This is more an abv question than a question of whether I can use the yeast. The wyeast is 11% tolerant and the mead is 12%. Could I just add more honey to retain the sweetness with a slither higher ABV.

You can use anything you want...but expect it to be a little dryer than a normal meed...however some mead makers love that yeast, so I say give it a shot!

 

[rideincircles]

I checked my batch last night and it is now at 1.024 after 10 days in with d47. I added nutrients last night and when it was at 1.060.

I need to calculate my OG, I measured 1.092 the first day, and added 2 pounds of honey the next day and it was 1.094. I am assuming it's somewhere above 1.1, but no clue where. Mine is at 15 lbs of honey, 12 lbs of strawberries and 96 oz of cherry white grape juice. I am debating on bumping up the strawberries equal to the honey and may add 3 more pounds in secondary. Playing that by ear depending on space.

Not certain where the D47 will finish at yet. I have heard 4184 can be a pain sometimes. Mine never did anything.

 

[rowsdower44]

I'm interested in trying this recipe but I have a question:

Why do you put the fruit in the primary? I seen several recipes where people put in fruit in the secondary only whereas to prevent weird flavors from producing due to the fermentation in the primary.

Is there nothing to worry about by putting the fruit in the primary?

 

[SD-SLIM]

I'm interested in trying this recipe but I have a question:

Why do you put the fruit in the primary? I seen several recipes where people put in fruit in the secondary only whereas to prevent weird flavors from producing due to the fermentation in the primary.

Is there nothing to worry about by putting the fruit in the primary?

You should always place it in the primary during active fermentation, then remove it from the fruit when it stops...in order to prevent nasty off flavors. You can use it in a secondary, but a week later you will need to transfer it again.