Group Brew: Cherry Vanilla Melomel 2/22/09

[HarvInSTL]

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

I have to agree with this.

Had I known that the honey was going to be $60 and cherry juice would be $48 I would have passed as well. But once the honey was purchased there was no turning back.

 

[wreckinball9]

havent been able to get to Trader Joes until today- I am heading out to go now. i have 3 lbs (for 1 gal batch) raw clover honey from a small farm in MI, and madagascar vanilla beans just arrived. I Should be putting everything together Thursday. A little late, but better late than never.

 

[dudasaj]

I was updating my log today and caught that i am using CROSBY & BAKER FERMAX instead of Fermaid-K

The weight conversion is 5.1g/tsp which is slightly different from Fermaid-K. Don't think I've done any damage. Actually the chart recommends 5.1g per gallon. But here is a link to a conversion chart of various manufacturers additives. Use this at your own risk. I trust the conversions but the ratios to use in your must may not be reliable.
http://www.nys-homewine.info/PDFs/EQUIVWT.pdf

 

[dudasaj]

from: HOMEBREW Digest #3413 Sat 26 August 2000

Subject: Yeast Nutrient Composition
From: Mark Evenson <wine-hop at dnvr.uswest.net>
Date: Mon, 01 Dec 1997 13:04:56 -0800

For the person with the question on chemical composition of yeast
nutrient: Three of the largest homebrew/winemaking wholesale suppliers
use varying formulas in their "house brand". Your local homebrew shop
should be able to identify their source (especially if you're willing to
share your info).

L.D. Carlson (Kent, OH) food-grade urea and diammonium phosphate; white
in color with fairly large, rounded granules

G.W. Kent (Ann Arbor, MI) these folks have two types
- -"Nutrient" diammonium phosphate; white, small crystals similar in size
to sugar crystals (though more long than square)
- -"Energizer" diammonium phosphate, yeast hulls, magnesium sulfate,
thiamine, folic acid, niacin, calcium pantothenate; small tan grains
with some white particles visible. I believe this is from Lalvin.

Crosby & Baker (Westmort, MA) Fermax(TM) contains diammonium phosphate,
dipotassium phosphate, magnesium sulfate, autolyzed yeast.

also DLB Vineyards (Westlake, OH) diammonium phosphate; white grains.

Sorry for the delay in responding; I wanted to check with the suppliers
listed above to get official permission to post this info. Nobody said
"no" although if you want more detailed info (i.e., what percentage of
each chemical) you should contact your local homebrew shop.

 

[dudasaj]

my LHBS has Oregon Fruit Puree Cherry for 15.95 for 49oz(3# 1oz) can.
Depending on the cost and availability I will either use the puree or fresh local cherries.

I looked at the dried cherries after Poobah58 pointed out that one pack of dried cherries contains Sulfur Dioxide, and the other contains sunflower oil. Neither of which I want in the finished product.

 

[HarvInSTL]

I looked at the dried cherries after Poobah58 pointed out that one pack of dried cherries contains Sulfur Dioxide, and the other contains sunflower oil. Neither of which I want in the finished product.

Just to note that trader joes carries two types of sweet cherries. The ones in the 8oz package contain sulfur dioxide. The ones in the 6oz packages do not.

 

[wreckinball9]

crap. i got the trader joes dried Bing cherries that contain sulfur dioxide. i was going to use them in the secondary. is this going to be a problem?

 

[dudasaj]

morebeer.com has the cherry puree cheaper than my lhbs and no shipping cost. Done and Done

 

[dudasaj]

another cheaper alternative to TJ cherry juice
Fine Vine Wines - Wine making, home wine making, making wine at home, wine making process, vintners

 

[Poobah58]

crap. i got the trader joes dried Bing cherries that contain sulfur dioxide. i was going to use them in the secondary. is this going to be a problem?

Don't use anything with SO2. Might inhibit the yeast.

 

[hightest]

crap. i got the trader joes dried Bing cherries that contain sulfur dioxide. i was going to use them in the secondary. is this going to be a problem?

If you expect any secondary fermentation, then adding anything containing sulfur dioxide will be counterproductive...

 

[wreckinball9]

bummer. i thought Trader Joes didnt carry anything with preservatives. well at least I have plenty of time to get more cherries while this is in primary fermentation. since my basement is in the low 50s Im sure it will take a while.

 

[dudasaj]

Duder's log

 

[Poobah58]

Sweet! :rockin:

 

[HarvInSTL]

I haven't updated my log yet, but I will once I am sure that my refractometer is working properly.

Here are a couple pics.

 

[Poobah58]

My pH is going up. I thought the pH decreases as you ferment...

 

[hightest]

My pH is going up. I thought the pH decreases as you ferment...

It can, and it does...

By what means are you measuring the pH? At what stages in the process did you take the readings, and did you add anything between the readings? If so, what?

What were the specific readings?

 

[Poobah58]

It can, and it does...

By what means are you measuring the pH? At what stages in the process did you take the readings, and did you add anything between the readings? If so, what?

What were the specific readings?

Thanks, My data is in Post #23...

 

[hightest]

Thanks, My data is in Post #23...

Hmmm, I guess I'm not used to this type of group brew format where the group brewers keep separate logs outside of the group brew post.

While it may be useful to the individual, it makes much more work for someone trying to observe, and comment on, the overall group performance as they have to locate & read those individual logs rather than read a linear report of the group's activities in one place...

Answering questions & resolving problems is also made more awkward as it becomes difficult to understand the underlying issues without "jumping" to someone's personal log, then looking for the specific information that relates to the issue at hand, and then back to the main post to read (or write) the responses.

 

[Poobah58]

Not quite sure why you think my post is outside the group brew, but I understand your other points. I guess I got a little lazy. Here is my data:

Equipment: Hanna pH meter calibrated on 2/22 with 4.01 and 7.01 solutions.
Feb. 22: OG=1.129, pH=3.84 (before yeast and nutrients)
Feb. 23: OG=1.117, pH=3.90 (after nutrients added)
Feb. 24: OG=1.090, pH=3.71.
Feb. 25: OG=1.079, pH=3.70
Feb. 26: OG=1.068, pH=3.80 (before nutrients).
Feb. 27: OG=1.050, pH=3.90
Feb. 28: OG=1.039, pH=3.94
Mar. 1: OG=1.032, pH=4.01
Mar. 2: OG=1.025, pH=4.05

 

[hightest]

Not quite sure why you think my post is outside the group brew, but I understand your other points...

Now I understand why I haven't seen any SG posts in this topic. I did not realize the brewers were keeping individual logs referenced in an earlier post - never done a group brew like this before.

Now that I know that, I can go back and obtain the data for the fermentation chart. Still, it is more time consuming to locate the data in 3 different logs, rather than linearly in the main post. Yet, I do see a benefit to doing it that way as all the data is in one place...

It would be very helpful if reference links to each brewer's log were posted in a way that they always appeared in the most recent post. That way all one need do is read the most recent post, and then link to the individual logs to see the actual data...

 

[hightest]

...Here is my data: Equipment: Hanna pH meter calibrated on 2/22 with 4.01 and 7.01 solutions.
Feb. 22: OG=1.129, pH=3.84 (before yeast and nutrients)
Feb. 23: OG=1.117, pH=3.90 (after nutrients added)
Feb. 24: OG=1.090, pH=3.71.
Feb. 25: OG=1.079, pH=3.70
Feb. 26: OG=1.068, pH=3.80 (before nutrients).
Feb. 27: OG=1.050, pH=3.90
Feb. 28: OG=1.039, pH=3.94
Mar. 1: OG=1.032, pH=4.01
Mar. 2: OG=1.025, pH=4.05

While I don't know the basis for this trend, I have experienced it myself when making meads that include fruit and / or juice (like cider).

It is good that you have the calibration buffers, but how often do you calibrate your probe? Do you also have the storage solution? Do you keep the probe tip immersed in storage solution?

BTW, is your Hanna pH phobe the Piccolo model?

 

[hightest]

2009 CV Mead - Group Fermentation Chart

 

[dudasaj]

Got my new cherries today.

Decided to stay away from the additives in those dried cherries.

Check my progress here

 

[Poobah58]

I racked this on Sunday. My SG got down to 1.018 which was perfect for this melomel. At that gravity it really balances with the tartness of the cherries. I added some cherries and 3 vanilla beans. I used 2 Tahitian and 1 Bourbon bean. I split them but did not scrape. I love what the vanilla is bringing to the table. It blends in nicely with the Meadowfoam honey. It tastes quite good right now. If this finishes above 1.010, I think it will be perfect!

 

[dudasaj]

Just got my refractometer in the mail today. Does anyone see a problem switching mid-brew?

 

[Poobah58]

Just got my refractometer in the mail today. Does anyone see a problem switching mid-brew?

Not as long you have charts or a program to convert for you. Refractometers must be compensated for the presence of alcohol.

 

[hightest]

Just got my refractometer in the mail today. Does anyone see a problem switching mid-brew?

Not if you:

1. Performed a calibration check
2. Recorded your OG
3. Correct your readings for alcohol, my spreadsheet will do that but you'll need to adjust the input values for honey & water to match your OG

 

[dudasaj]

I'd be glad to have your spreadsheets. I have another spreadsheet, i downloaded it before i even had a refractometer.

 

[hightest]

I'd be glad to have your spreadsheets. I have another spreadsheet, i downloaded it before i even had a refractometer.

"My" spreadsheet is the one available from the Mead Making FAQs [honey.xls]...