Cherry Berry Mead

[graydragon2]

Finally got all my ingredients together. I will be starting this either tonite or first thing in the morning. This will be my first mead and I am hoping that all goes well. Just to check the viability of the yeast, and to make sure I wouldn't screw up, I made a yeast starter and it seems to be chugging along very good. Ended up having to get 1lb individual packs of the stawberries cause no one had bigger bags of them until two days after I bought what I did. Oh well, may that be my only bad luck.

 

[SD-SLIM]

Finally got all my ingredients together. I will be starting this either tonite or first thing in the morning. This will be my first mead and I am hoping that all goes well. Just to check the viability of the yeast, and to make sure I wouldn't screw up, I made a yeast starter and it seems to be chugging along very good. Ended up having to get 1lb individual packs of the stawberries cause no one had bigger bags of them until two days after I bought what I did. Oh well, may that be my only bad luck.

Happy Brewing!

 

[graydragon2]

Going good so far. Bubbles have slowed to about one every three seconds now, down from one every second. Gotta wait till tommorow to check gravity since I unfortunately broke my hydrometer while cleaning it. Kinda interested to see where it is now. Haven't been able to check since last friday. I defintely have to agree with everyone about the smell. It smells delicious.

 

[rowsdower44]

Got my batch started today. Looking forward to the end product.

 

[kellysrepairs]

I'm excited to start this one, just one question Slim? should I put this one in an 8 gal ferm bucket? I have white carpets

 

[rideincircles]

I just racked mine to secondary with an extra 4 lbs of strawberries. Should be able to pull off 5 gallons with no issues after I rack again. I deviated a bit from the norm and used D47 after having no activity with the sweet mead yeast.

It was at 1.002 yesterday. I will consider back sweetening later on, but letting it clear and possibly filtering on the next racking is the next steps. Not sure if my gravity will drop any more.

 

[graydragon2]

Slim, did you let this clear on its own or did you use a clearing agent like qwikclear or betonite.

 

[SD-SLIM]

Slim, did you let this clear on its own or did you use a clearing agent like qwikclear or betonite.

No it will clear on its own as long as you transfer off the fruit.

 

[Tombosauce]

I made the mistake of trying to primary a scaled down version (with strawberry puree instead of whole berries) in a 1-gal carboy. Purée kept clogging the airlock. I woke up this morning and it looked like someone had been murdered on the ceiling of my pantry. I will definitely use a larger ferm bucket next time.

 

[JeffoC6]

Hi, I'll be brewing my first mead with this recipe. I'm going to be making 1 gallon of it, but just wanted to ask some questions to make sure I've got everything (and the process) correct:

Since I'm brewing 1 gallon, I'm going to use:
2.4 pounds of light amber honey....Is any honey OK? Or do I need light amber specifically?

2.4 pounds of frozen strawberries

0.4 quarts of Welch's White Grape Cherry 100% Juice

0.4 teaspoons of yeast nutrients

Wyeast 4184 Sweet Mead....Since this is only 1 gallon, should I just pitch the entire package? I don't want to do a starter if I can help it.

0.2 gallons of water

So I'm going to heat the 0.2 gallons of water in a pot to a boil and in another pot, add all of my honey. Then I'm going to take the hot/boiling water and use it to get the last remaining honey out of the container, and dump it all into the other pot with the honey in it, right? I'm assuming I want the honey to be dissolved into the hot water?

From this point I add the Welsch's Juice and yeast nutrients? Do I let the honey/water cool completely? Or is it OK if it's still hot?

I'm going to pour everything into a 2 gallon fermenter (bucket), but fill to 1 gallon so I'll have headspace for the fermentation. I'm also planning on putting my pureed strawberries into a muslin bag so I can pull them out when I rack after the fermentation is over.

Does this plan sound good? Please advise if I've got this right. Most appreciated!

 

[BWRIGHT]

Slim, excuse my entire lack of experience of mead making but I've got a few questions. The first and only mead I made turned out tasting like acetone cough medicine. I kept it around for 2 years hoping it would improve but it only got worse. No idea what I did wrong first go around.....I'm guessing I stressed the hell out of my yeast by underpitching and didn't add enough nutrient but I really have no idea. I want to use canned berries because I've not had any luck using fresh. Do you see any problems arising from using canned? I've always added canned fruit to beers after primary fermentation has stopped (rack on top of secondary). As far as adding additional yeast nutrient, when, how much, and how often is necessary? This looks amazing to me but I'm going to flip if I ruin another batch (especially as much as this will cost).

 

[SD-SLIM]

Slim, excuse my entire lack of experience of mead making but I've got a few questions. The first and only mead I made turned out tasting like acetone cough medicine. I kept it around for 2 years hoping it would improve but it only got worse. No idea what I did wrong first go around.....I'm guessing I stressed the hell out of my yeast by underpitching and didn't add enough nutrient but I really have no idea. I want to use canned berries because I've not had any luck using fresh. Do you see any problems arising from using canned? I've always added canned fruit to beers after primary fermentation has stopped (rack on top of secondary). As far as adding additional yeast nutrient, when, how much, and how often is necessary? This looks amazing to me but I'm going to flip if I ruin another batch (especially as much as this will cost).

So anytime you get a mead that has a high acetone/alcohol flavor, chances are that your fermentation process went wrong, your yeast was over worked....or you left it on fruit! Give this a try and let me know what you think!

 

[JeffoC6]

Hi, I'll be brewing my first mead with this recipe. I'm going to be making 1 gallon of it, but just wanted to ask some questions to make sure I've got everything (and the process) correct:

Since I'm brewing 1 gallon, I'm going to use:
2.4 pounds of light amber honey....Is any honey OK? Or do I need light amber specifically?

2.4 pounds of frozen strawberries

0.4 quarts of Welch's White Grape Cherry 100% Juice

0.4 teaspoons of yeast nutrients

Wyeast 4184 Sweet Mead....Since this is only 1 gallon, should I just pitch the entire package? I don't want to do a starter if I can help it.

0.2 gallons of water

So I'm going to heat the 0.2 gallons of water in a pot to a boil and in another pot, add all of my honey. Then I'm going to take the hot/boiling water and use it to get the last remaining honey out of the container, and dump it all into the other pot with the honey in it, right? I'm assuming I want the honey to be dissolved into the hot water?

From this point I add the Welsch's Juice and yeast nutrients? Do I let the honey/water cool completely? Or is it OK if it's still hot?

I'm going to pour everything into a 2 gallon fermenter (bucket), but fill to 1 gallon so I'll have headspace for the fermentation. I'm also planning on putting my pureed strawberries into a muslin bag so I can pull them out when I rack after the fermentation is over.

Does this plan sound good? Please advise if I've got this right. Most appreciated!

Hey Slim, not sure if you saw this, but could really use some assurance. Thanks...

 

[SD-SLIM]

Hey Slim, not sure if you saw this, but could really use some assurance. Thanks...

You can use whatever honey you like...but my advice is to taste it first, if it's taste harsh raw, it will be harsh as mead.
I wouldn't add the yeast or the yeast nutrients until its down to 70 degrees.
Everything else sounds good!

 

[JeffoC6]

Thanks!

 

[kellysrepairs]

One last question? so I have everything I need for this my only questions are- I work in a resturant and got the frozen straw in the big white tubs, it says there just straw and sugar. there about half gallon 6lb tubs. should I thaw them out and drain the juice? and should I pitch 2 yeast being it's gonna be about 6 gallons if I keep the sugar juice?

 

[SD-SLIM]

One last question? so I have everything I need for this my only questions are- I work in a resturant and got the frozen straw in the big white tubs, it says there just straw and sugar. there about half gallon 6lb tubs. should I thaw them out and drain the juice? and should I pitch 2 yeast being it's gonna be about 6 gallons if I keep the sugar juice?

You can just throw them in the mix....but your mix must be 70 for the yeast to start eating.

 

[graydragon2]

I have a question for Slim or any others who have already bottled their mead already. I am in no hurry to bottle but I had a question about clarity. I have seen the picture of the bottled mead but was wondering how clear the mead will get in the carboy. This is where I am now as far as clarity. I know it is probably not the best picture but it was they best I was able to take. I just racked it a second time to take it off about 1/2 to 3/4 of an inch of lees. Also I am wondering about any chemicals that anyone added such as stabilising agents and if any added them. I took another reading after racking and I am at 1.016 and have been there for over 4 weeks.

 

[SD-SLIM]

I have a question for Slim or any others who have already bottled their mead already. I am in no hurry to bottle but I had a question about clarity. I have seen the picture of the bottled mead but was wondering how clear the mead will get in the carboy. This is where I am now as far as clarity. I know it is probably not the best picture but it was they best I was able to take. I just racked it a second time to take it off about 1/2 to 3/4 of an inch of lees. Also I am wondering about any chemicals that anyone added such as stabilising agents and if any added them. I took another reading after racking and I am at 1.016 and have been there for over 4 weeks.

It will continue to clear up, just make sure when you bottle that you remove additional sediment

 

[rideincircles]

I am about to rack my mead to its 3rd vessel. I would say that my mead will be completely different and more potent since I used D47 yeast. It has now fermented to around .997 and I am debating on what to do next. I want it to finish sweet and can't decide whether to add more honey and let the d47 max out in alcohol tolerance or just add the combo to kill fermentation. I am leaning towards adding more honey, but I will only be able to guess what the alcohol level is at and I don't know how much further the D47 can go.

I never measured gravity higher than 1.094 I think, but it has 17 lbs of honey added at various times, and 12 lbs in primary was the 1.094 reading. It started off with 12 lbs of frozen strawberries and 96 oz of cherry white grape juice and added 4 lbs of strawberries in secondary. I am done with strawberries and need to rack it off the fruit, just debating on which step next.

During primary it tasted and smelled super yeasty from the d47, but now that part has mellowed and it has super alcohol burn and is very dry. The strawberry flavor is good though and I expect this to keep improving. Just want it sweeter.

 

[SD-SLIM]

I am about to rack my mead to its 3rd vessel. I would say that my mead will be completely different and more potent since I used D47 yeast. It has now fermented to around .997 and I am debating on what to do next. I want it to finish sweet and can't decide whether to add more honey and let the d47 max out in alcohol tolerance or just add the combo to kill fermentation. I am leaning towards adding more honey, but I will only be able to guess what the alcohol level is at and I don't know how much further the D47 can go.

I never measured gravity higher than 1.094 I think, but it has 17 lbs of honey added at various times, and 12 lbs in primary was the 1.094 reading. It started off with 12 lbs of frozen strawberries and 96 oz of cherry white grape juice and added 4 lbs of strawberries in secondary. I am done with strawberries and need to rack it off the fruit, just debating on which step next.

During primary it tasted and smelled super yeasty from the d47, but now that part has mellowed and it has super alcohol burn and is very dry. The strawberry flavor is good though and I expect this to keep improving. Just want it sweeter.

I would back sweeten it, just try and remove as much of the yeast as possible....so basically your fermenter should be clear in the bottom.

 

[dtfleming]

Thanks for the recipe, made this today. 2 gal batch

 

[SD-SLIM]

Thanks for the recipe, made this today. 2 gal batch

Hope you enjoy it!

 

[JUST_BREW_IT]

I think I'm going to have a go at this as my first batch of mead. I will have to find a deal on honey first

 

[graydragon2]

Finally got mine bottled. Was gonna bulk age more but needed the carboy for a cider for SWMBO.

 

[SD-SLIM]

Finally got mine bottled. Was gonna bulk age more but needed the carboy for a cider for SWMBO.

Looks good!

 

[dtfleming]

Racked to secondary today. Finished at 1.010. Smells and taste good already.

 

[SD-SLIM]

Racked to secondary today. Finished at 1.010. Smells and taste good already.

That looks great!

 

[rideincircles]

I finally got around to racking mine and adding Kmeta and Sorbate to it to backsweeten. Mine deviated from the recipe quite a bit after my yeast did nothing. I used D47 instead which has a much higher tolerance. I ended up with 12 lbs of strawberry in primary, and 4 in secondary with 17 lbs of honey for fermentation. I backsweetened with 3.4 more lbs of honey which totals at 20.4 lbs of honey. When I checked before adding honey, the gravity was at 1.002. I am hoping to keep this in the 1.02-1.03 range and I estimate its around 1.023 currently. I am guessing (added honey at different times) the OG was around 1.120 or so, and went to 1.002. Not sure why I measured .996 earlier. That puts it around 15.5% I think.

Since I used D47, I will be letting this bulk age for a while and I am not sure if I will bottle it still or get a keg for it. Would like to get a 2.5 gallon keg and carb half and bottle the other half still. This pretty much fills 5 gallon carboy to the brim. If I need to add any more honey I will have to sample it a few more times. It has a lot of umph in the honey flavor since I used Texas natural honey, along with a strong bite from the alcohol. I am just hoping I don't wind up with any D47 temp issues.

 

[Draffish]

Liking the sound of this one just made my first mead a moam so will have to wait until thats ready before starting this one quick question does it matter if you use a cheap honey as honey is getting very expensive in uk now ? Thanks for this recipe