Hey guys callus use some advice please. I’m making a blackberry melomel and just curious, is there a point that I need to remove the fruit? Punching down the cap has started to fizz a lot less and the fruit is starting to look pale. First time brewing anything to be honest and really want to get it right. Any advice would be greatly appreciated thanks!
mead advice
- Thread starter JF992
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Amadeo38
Well-Known Member
Not knowing much about what you’ve done thus far makes it hard to answer. Is this primary fermentation, a.k.a. the time when the initial batch of ingredients were all mixed together with the yeast? Or have you already transferred the mead to a second vessel and on top of the fruit? Is the fruit free-floating in the liquid or is it in a mesh bag? Knowing these things will help make an attempt to answer your question. Posting your recipe and process thus far would be ideal.
Made a 1G batch of Blackberry/Apricot melomel last year. Had the fruit in a mesh bag in the bucket fermenter for the first 5-6 days, then removed it when the fruit looked 'used up'.
But totally agree with Amadeo above. More information= more useful help.
But totally agree with Amadeo above. More information= more useful help.
archthered
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I've made meads with the fruit straight in it, I've never had any problem with it sitting on the fruit for a prolonged time. Just try to avoid it when you rack it, if you are going to rack it several times, as I have done, it isn't a big deal if you get some with each racking, you will eventually get ride of it all.
CKuhns
Everything learned in Kindergarten still applies!
IMO fruit after 14 days has pretty much given up all its flavor. It doesnt necessarily hurt it to be in longer as long as you keep the ftuit cap moist and release the teapped CO2 (if any) by swirling the carboy or punching the cap once a day.
The exception is strawberries as the seeds are on the outside and after about 14 days they tend to give off some harsh flavors
The ftuit will eventually sink and turn pretty pale.
.
The exception is strawberries as the seeds are on the outside and after about 14 days they tend to give off some harsh flavors
The ftuit will eventually sink and turn pretty pale.
.
So I have 1 gallon of water, 4.5 pounds of honey, heated it up and let it cool down to room temperature. I then added 1lb of crushed blackberries along with some spices, yeast nutrient, pectolase and a 5g sachet of dessert wine yeast. It’s been close to three weeks now and the process seams to be slowing down. I just found a lot of mixed opinions on what and when to move to the next stage and little mention of removing the fruit. Although closer inspection this morning tells me a lot or most has sunk to the bottom.
Seamonkey84
Well-Known Member
A pound in a gallon isn’t a lot, especially during primary. Either way, I wouldn’t leave the fruit in it for more than 14 days. I pull my fruit (in brew bags) after 10 days. Not only has it been used up at that point, but the seeds and skins can start putting some off flavors, make it bitter, or too astringent. Not that you did, but those are same reasons fruit shouldn’t be put into a blender since it breaks up the seeds too much. If you want more fruit flavor to come through, add more fruit during secondary.
Okay so I’ve pulled the fruit out (what I can get) and I guess anything remaining will be left after I rack it. I think I’ll give brew/mesh bags a go next time maybe.
I’ll probably keep bombarding questions every step of the way!! Thanks guys really appreciate the help!
I’ll probably keep bombarding questions every step of the way!! Thanks guys really appreciate the help!
Seamonkey84
Well-Known Member
Usually if your not using a bag, you remove the fruit by racking it off the fruit... I hope you were careful to not splash and add oxygen to the brew.
