I have gotten into the habit of making a mead for each of my children when they are born. They are put away for future graduations, weddings, etc. and the entirety of the batch will be given to them on the first occasion a bottle is opened.
Our third child is due in December and I’ve so far used mostly seasonal produce that is available around their births. I’ve made a pumpkin pie mead and a sassafras blackberry mead.
I’m looking to make a mead based on a Christmas sangria my wife makes with cranberries, apples, and rosemary in white wine.
I’m thinking
8lbs cranberries
5lbs apples
10ish 8 inch rosemary sprigs
12-15lbs honey
Maybe some brown sugar
I am thinking I’ll use about half the cranberries, a pound or two of apples, and 2-3 sprigs rosemary in primary then add the rest in secondary.
I don’t pasteurize my honey (it’s procured locally) and to date I’ve never use any additives (sufides, pectin, etc) outside of yeast nutrient and energizer and they have turned out really good so far.
Is using the fruit and herbs in primary a waste of flavors?
Does anyone have any thoughts or suggestions on my proposed quantities?
Our third child is due in December and I’ve so far used mostly seasonal produce that is available around their births. I’ve made a pumpkin pie mead and a sassafras blackberry mead.
I’m looking to make a mead based on a Christmas sangria my wife makes with cranberries, apples, and rosemary in white wine.
I’m thinking
8lbs cranberries
5lbs apples
10ish 8 inch rosemary sprigs
12-15lbs honey
Maybe some brown sugar
I am thinking I’ll use about half the cranberries, a pound or two of apples, and 2-3 sprigs rosemary in primary then add the rest in secondary.
I don’t pasteurize my honey (it’s procured locally) and to date I’ve never use any additives (sufides, pectin, etc) outside of yeast nutrient and energizer and they have turned out really good so far.
Is using the fruit and herbs in primary a waste of flavors?
Does anyone have any thoughts or suggestions on my proposed quantities?