Group Brew: Cherry Vanilla Melomel 2/22/09

[dudasaj]

BUMP.... Trying to encourage others to get in on this

 

[HarvInSTL]

HarvInSTL BrewLog:
Batch Size: 3.0 gallons
Recipe: 8lbs Meadowfoam honey, 7 cups Ardo Sour Cherry Syrup, Lalvin 71B-1122 yeast
Campden or Pectic Enzyme Used: No
Amb. Rm Temp: 69-70 °F
Must Temp at pitch: 75°F
Starting Must pH: Dead batteries
Using SNA: Yes
OG: 27.5 Brix
SG (SNA Stage 2)?:
SG (SNA Stage 3)?:
Lag Time:
O2/Air Infused & Duration (min.): Pure O2 60 seconds.
Nutrient Brand: Fermaid-K
DAP Brand: DAP
Rehydrated: Yes, w/Go-Ferm
Equipment: Refractometer, pH meter.

Feb. 22: OG=1.100, Pitched yeast at 11:50PM. Added 2.6gr Fermaid-K and 2.6gr DAP. Pure O2 60 seconds.


Methods followed: hightest's SNA , dry yeast rehydration ,

BUMP.... Trying to encourage others to get in on this

 

[hightest]

I have just created the spreadsheet for this group brew, and have included the following brewers: Poohbah58 (PB), Flyweed (Fly), Pulpfiction32 (Pulp), Tusch, Dadasaj (Dad), Robsauce (Rob) [late start?], HarvInSTL (Harv).

The characters in parenthesis are how you will be identified on the chart, and if someone else is joining the group, please make that clear to me - thanks.

As a reminder...
Unless it is clearly stated in a brew day post, I will ASSUME everyone is following the recipe and the staggered nutrient & rehydration FAQs. That includes the use of Go-Ferm, Fermaid-K, and DAP.

Please state any deviations from this assumption - on the brew day...

Thank you.

 

[HarvInSTL]

If could ask an ingredient question.

What type/size of vanilla beans are you using? I've got 11 Grade A 7"+ Madagascar Bourbon Beans from Madagascar and 11 Grade A 7"+ Tahitian Vanilla Beans from Papua New Guinea on their way. I'm leaning towards using two of the Tahitian beans, but was interested in other thoughts on the matter.

 

[Poobah58]

I think I will use 1 of each.

 

[Matrix4b]

If could ask an ingredient question.

What type/size of vanilla beans are you using? I've got 11 Grade A 7"+ Madagascar Bourbon Beans from Madagascar and 11 Grade A 7"+ Tahitian Vanilla Beans from Papua New Guinea on their way. I'm leaning towards using two of the Tahitian beans, but was interested in other thoughts on the matter.

Here is some great info I dug up on the website that I found on the diffrences in the two types of vanilla beans.
Bourbon or Tahitian?
The vanilla bean is the only fruit that is borne by an Orchid. There are over 100 different species of vanilla-bearing orchids but only two are used for vanilla flavoring. However the two varieties are completely different in both the flavor and aroma profiles. Some important things to remember are:
The variety that you select should be entirely a matter of personal choice depending on the intended use and the ingredients used in the determined process. The table on the right lists some common uses of vanilla and the variety recommended.


Our experience has determined that a blend of both varieties often provides the best results. This may involve some experimenting, whether using beans directly in a recipe, or making an extract, essence, paste, custard or the like. We recommend varying the percentage of each variety until you find the right profile.


Bourbon beans are less plump than the Tahitian variety. Both varieties have over two hundred natural organic compounds that contribute to their unique flavor profile. Tahitian beans provide a stronger aroma with a greater complexity in their notes, while Bourbon beans share some of these major notes but are less complex providing the classic vanilla flavor.


The followings are profiles of each variety:
Bourbon vanilla comes from the fruit of an orchid variety called Vanilla planifolia. Its main component is called vanillin (about 2.3% in our beans), followed by 4-hydroxybenzaldyde and vanillin-2,3-butanediol-acetal. (They sound like nasty chemicals, but they are all healthy naturally occurring organic compounds!) Bourbon has a creamy, sweet, smooth and mellow flavor with a long finish but with a subdued nose. Use Bourbon for applications requiring a classic lingering vanilla accent.


Tahitian Vanilla comes from the fruit of an orchid variety called Vanilla tahitensis and its main natural organic compounds are p-anisyl alcohol and vanillin (about 1.34% in our beans). Other noticeable components are p-anisyl formate, methyl p-anisate and, p-anisyl acetate. Tahitian beans are more delicate than Bourbon with a stronger nose - they are flowery, fruity and anisic with a smooth flavor. Gourmet and pastry chefs love to work with the Tahitian variety, as they crave its instant flavor burst without the lingering finish.


Tasting Notes:
These notes may vary slightly with the specific growing area, curing process and other factors.
- Bourbon: Butter, licorice, green peas, citrus, antiseptic cream, milk chocolate, brown fruit, vanillin
- Tahitian: Butter, licorice, citrus, fruity, chocolate, nutty, toffee, vanillin


Making Extract? – Make extract, essence, paste or custard using beans reflecting the above needs – consider using a blend, such as 70% Bourbon - 30% Tahitian or vice versa. Experiment to find the right blend and share your success stories by posting the results on our Recipes page.


Hope it helps in selection.

 

[hightest]

The following list identifies the other group brew parameters I'd like to obtain from each group brewer - Starting on Brew Day.

Hopefully, you can copy this list, add your specific info, and paste it back into a post in the new Group Brew topic that will be created by PooBah58 on the brew date. This "fill in the blank" method should make it easier to provide the information...

OG (SNA Stage 1)?:
SG (SNA Stage 2)?:
SG (SNA Stage 3)?:
Honey Variety?:
Yeast Type?:
Pectic Enzyme Used?:
Must Temp:
Lag Time:
O2/Air Infused & Duration (min.):
Nutrient Brand?:
DAP Brand?:
Using SNA?:
Rehydrated?:
Used Go-Ferm?:
Amb. Rm Temp:

Any questions?

FYI, I define lag time as the difference in time between pitching the yeast and when positive air lock bubble movement is observed - positive bubble movement occurs when you can begin see the bubble slowly move.

 

[Poobah58]

Okie dokie!

 

[HarvInSTL]

Holy hell! I just got back from Trader Joe's and my god this is going to be an expensive mead!

Here are the prices that I found at TJ's.

Dried tart cherries - $3.69/8oz
Dark sweet cherries - $3.29/6oz
Cherry juice - $3.99/32oz

The dried cherries aren't too bad, but that cherry juice is crazy! I don't feel like spending $48 for 3 gallons of cherry juice. Has anyone found it cheaper?

 

[Poobah58]

Holy hell! I just got back from Trader Joe's and my god this is going to be an expensive mead!

Here are the prices that I found at TJ's.

Dried tart cherries - $3.69/8oz
Dark sweet cherries - $3.29/6oz
Cherry juice - $3.99/32oz

The dried cherries aren't too bad, but that cherry juice is crazy! I don't feel like spending $48 for 3 gallons of cherry juice. Has anyone found it cheaper?

I bought concentrate. 16 oz concentrate plus 3.5 qts water makes 1 gal juice. Check my OP for link. You can get away with 2 gallons if you add more honey and dried tart cherries!

 

[HarvInSTL]

I bought concentrate. 16 oz concentrate plus 3.5 qts water makes 1 gal juice. Check my OP for link. You can get away with 2 gallons if you add more honey and dried tart cherries!

Hmm, I found this stuff that is $14.95/qt. But it says that 1qt makes 2 gallons. Decisions, decisions!

 

[Brandon O]

You guys inspired me to make some cherry and cherry/vanilla mead. It's pretty basic tho.

1.75 lbs orange blossom honey
2 cups fresh smashed up bing cherries, depitted.
1/2 teaspon nutrient
Water to one gallon
1/2 packet Lavlin K1-V1116

For the cherry vanilla mead I will add a 7inch tahitian vanilla bean from the oraganic vanilla bean company. I bought 10 they were such a good price compared to whole foods.

One gallon cherry.
One gallon cherry/vanilla.

 

[robsauce]

I'm going to have to opt out of this group brew mostly because of lack of ingredients available to me up here in the frozen north. I'll be making a modified variation of this recipe within a month (hopefully). Thanks to everyone involved for organizing this and I'll be looking forward to everyones progress

 

[Poobah58]

Holy hell! I just got back from Trader Joe's and my god this is going to be an expensive mead!
Here are the prices that I found at TJ's.
Dried tart cherries - $3.69/8oz
Dark sweet cherries - $3.29/6oz
Cherry juice - $3.99/32oz
The dried cherries aren't too bad, but that cherry juice is crazy! I don't feel like spending $48 for 3 gallons of cherry juice. Has anyone found it cheaper?

This post made me check my ingredients. I thought I had a full 1/2 gallon of concentrate in the freezer but forgot I used some. I still have enough for almost 3 gallons. Can't find my cherries! I think SWMBO is enjoying them in the nut mix! Oh well, back to TJ's today...

 

[HarvInSTL]

This post made me check my ingredients. I thought I had a full 1/2 gallon of concentrate in the freezer but forgot I used some. I still have enough for almost 3 gallons. Can't find my cherries! I think SWMBO is enjoying them in the nut mix! Oh well, back to TJ's today...

When you mix your concentrate can you tell me the gravity of just the juice?

I've got some cherry syrup that is just cherry juice and sugar, but i want to make sure that I mix it with enough water to have a proper gravity.

Thx!

 

[Poobah58]

16 oz concentrate + 96 oz water = 13.5 Brix (1.053)

 

[thataintchicken]

late to this thread...

will bash out a hardcore cherry vanilla mead so I can participate. I'll be using local Watsonvillle CA cherries.

 

[HarvInSTL]

16 oz concentrate + 96 oz water = 13.5 Brix (1.053)

Thanks!

I added 1oz of Cherry Syrup & 7oz of water and got 11.0 Brix. Added a second oz of syrup and ended up at 19.0 Brix.

This syrup comes in 33oz bottles and should end up right about $5/gallon of juice!

Here is some more info on the syrup. https://www.homebrewtalk.com/f30/raspberry-syrup-72872/

 

[Poobah58]

Tony, No preservatives I assume?

 

[Poobah58]

Shawn, never too late!

 

[HarvInSTL]

Tony, No preservatives I assume?

Nope, just Tart Cherry juice and sugar! I've used the raspberry version in a Raspberry Melomel w/ Orange Blossom honey and I'm very happy with the results.

 

[dudasaj]

Here in Southern California we have a few Trader Joes where i got my ingredients. Later i found Whole Foods and Henry's marketplace both had 100% cherry juice much cheaper..... Oh well.

I'll be getting things ready tonight, maybe I'll take a few pics too.

 

[Poobah58]

(My brewlog is at Post #23): I went with 3 cups of Cherry Juice concentrate @68 Brix (the equivalent of 15# of cherries) and 11lbs of honey. I added water to make 3.5 gallons. I may add more concentrate in secondary after racking and tasting. The Trader Joe's dried tart cherries had sugar and sunflower oil added, thus I will not be adding any cherries to primary. I will add the dark cherries (nothing added to these) to secondary so they can be in there for 2 months. I will try to get plain tart cherries in the next 2 weeks. Already tastes like Cherry/vanilla. Love that Meadowfoam!

Check out my 13L carboy. It's made of Pryex glass and is coated in PVC. Has a wide mouth (#12 stopper) and an aspirating port. Perfect for meads and melomels. Retails for over $400. I got 5 for nothing!
Mead porn...

 

[flyweed]

Hey guys, I am bowing out of this group brew. I have just been too busy at work, and ran out of time to get all my supplies ordered. I'll join you next time around. Good luck with the brew.

Dan

 

[dudasaj]

Don't know how well we did with participation? Maybe people will be slow to update?

 

[HarvInSTL]

Got mine in the carboy and I updated my other post.

 

[hightest]

Don't know how well we did with participation? Maybe people will be slow to update?

Well I'm not sure what to think... There were 7 brewers, and 2 dropped out in the past couple of days.

Based on my experience with other group brews, there should have been several posts in this topic by now (since a new group brew topic wasn't created) by the other 5 brewers stating any process deviations and OGs for other to see, and that I could use for the group fermentation chart...

 

[Poobah58]

Hmmmm, where is everyone?

 

[Tusch]

As I said, I'm not sure if I am going to be able to do it. But I knew I'd be late joining the party if I did.

 

[hightest]

As I said, I'm not sure if I am going to be able to do it. But I knew I'd be late joining the party if I did.

Yes, I did get that note, but that leaves 4 others MIA...

Somehow I sense ingredient availability, and the cost factor, may have dampened some of the group's enthusiasm...