I promise this is my last post, review my plans, and help with nutrients please

[SS4Luck]

Okay so Ive done some more reading and calculating and i think Ive got everything taken care of EXCEPT for nutrients and how much to add...
This will be my first non traditional brew (second ever and first without some ones help in person)
Anyways here we go.

5 Gallon Lingonberry/Apple/Oak Melomel

Ingredients
5G Spring water
10lbs clover honey
5lbs orange blossom honey
10G Lalvin 71B-1122
GoFerm
Fermaid K, DAP, K2C03

9lbs lingonberry
5lbs apples
1.50oz oak cubes


So with the readying Ive done I still havent seen much more than a "this should be about right" for nutrient measurement, but i think ive seen common of 1/4 tsp/gallon of DAP and K2C03 and 1/2tsp/gallon of Fermaid K at pitch, 1/3 and 2/3 break .

Now using the calculators ise seen my OG should be 1.108 which would mean my 1/3 and 2/3 breaks would be 1.072 and 1.036 correct?


So re activate yeast with GoFerm/lalvin packet instructions, add it to the must that has been nutriented, swirl/stir the bucket 2x a day for the first few days to help de gass and add some oxygen, re nutrient at the 1/3 break, dont swirl after the 1/3 break, let it go till gravity stops.


Then i plan to rack it into 3, 3 gallon carboys over 3lbs lf lingon berries and 1.5 lbs of apples for 30 days, then at the day 15 mark add .5oz of oak cubes for an additional 15 days, before racking off of the fruit, back into a 6.5 gallon carboy over marbles to reduce headspace for a few more months until bottling.


I plan on doing all of this in my snake room which is 70-74*, about the only other temp stable place i have is my basement which flirts with the lower bounds of the temps lalvin says 71B can tolerate.


I think thats everything, Im excited to try this, and everything to start should be here by Friday so hopefully I can have the ball rolling by the weekend

 

[Masbustelo]

Do a search for Tiosna. You'll find a Fermaid K formula.

 

[bmwr75]

http://www.meadmaderight.com/tiosna--inorganic-.html

I did the TiOSNA calculations for you. It says you add 3/4 tsp of Fermaid K at 24, 48 and 72 hours after pitching the yeast. And, add another 3/4 tsp when the S.G. reaches 1.030 or after 7 days, whichever comes first.

Suggest you do the calculations and see if you come up with the same number. Don't forget, the TiOSNA directions are for a 1 gallon batch, so you have to multiply times your batch size. I figured your batch to be about 6.3 gallons for 5 gallons of water and 15 lb. of honey.

 

[SS4Luck]

http://www.meadmaderight.com/tiosna--inorganic-.html

I did the TiOSNA calculations for you. It says you add 3/4 tsp of Fermaid K at 24, 48 and 72 hours after pitching the yeast. And, add another 3/4 tsp when the S.G. reaches 1.030 or after 7 days, whichever comes first.

Suggest you do the calculations and see if you come up with the same number. Don't forget, the TiOSNA directions are for a 1 gallon batch, so you have to multiply times your batch size. I figured your batch to be about 6.3 gallons for 5 gallons of water and 15 lb. of honey.

Thank you!!

 

[honeycon]

Looks like you are rolling. Lots of good advise. My only comment is that lower temps are usually better than higher temps. The site where the tiosna calcs are from recommends 62 degrees as ideal. The brews I have made have all been much better at the lower end as opposed to the higher end of the temp range.
Good luck.

 

[SS4Luck]

Well I finally got this brewed today. I had to re liquify my honey this morning, and then everything went as planned.

5G brew, 71B and a whole bunch of honey and nutrients.


Gotmead Calc said 1.108, I read 1.101 so I'm close. Hopefully I got bubbles soon, as I'm panicking a bit about it all just Being a newbie.


I'll keep this updated!!

 

[bernardsmith]

Hi SS4Luck - Don't panic. Yeast know when you are stressed. They can smell it and become much more mischievous. Just relax and don't worry. Wine making is really very forgiving... and should be stress free. Very little you do will result in something that cannot be remedied. . Seriously. And if you really are anxious because you are a novice, make single gallon batches.

 

[SS4Luck]

My only concern is my water wasn't warm enough rehydrating the yeast, the packet called for 104-109 and looking back it might have barely been 100. It just seemed like it cooled too fast.

 

[SS4Luck]

WE HAVE FERMENTATION!!!!!

Ive got a bubble rolling out of the airlock once every 3-5 seconds. I degassed and plan on taking onther SG reading in the AM to see where we stand.

 

[SS4Luck]

Measure SG at 1.069 tonight so i re-fed and des gassed and snapped the lid back on. The taste was smooth and sweet, I can't wait to taste it next November for real!!