I used 1 gallon of juice (.5 tart cherry/.5 black currant), 1 gallon of honey and three gallons of water last time. I liked the results.
No but I've seen recipes for this before. If you do please post your results as I'm curious.
Bring to FOFA.
The only thing I could say is maybe more water but that's just because after its all said and done with the fruit soaking up liquid it will be a small yield. I do use mostly nip bottles 187ml just for that reason. I use a full gallon of water and four lbs honey. But this is just me telling you my experience, nothing wrong at all using 76oz water. Good luck
it's a fun little side hobby.
Appreciate the advice! Sounds like a gallon of water is a good idea, and I really like the idea of 187ml bottles as well. You could fill up like 20 of those!The only thing I could say is maybe more water but that's just because after its all said and done with the fruit soaking up liquid it will be a small yield. I do use mostly nip bottles 187ml just for that reason. I use a full gallon of water and four lbs honey. But this is just me telling you my experience, nothing wrong at all using 76oz water. Good luck
Yeah usually 12-20. Depends on the fruit and # used.....it's a little more work cleaning and stuff but it's nice to have more bottles.
awesome. Do you have a specific nutrient addition/degassing schedule you follow?
I love huffing CO2
Transfered meadowfoam mead onto a couple pounds each of sweet cherries, raspberries, blueberries, and blackberries.
My batch of cherry mead looks to be finished fermenting at 1.024, which was my target.
Off the fruit. Cherries look gross after giving up all their redness.
Nice! Let us know how it turns out.
First mead is underway! I decided to go with about 3.6 pounds of honey, 2 pounds of tart cherries in a mesh bag, a gallon of water, and 71b with ferment k/DAP.
I used texas wildflower honey from the Austin Homebrew store. Some friends gave me a bunch of suggestions on local places so will go that route next time. I was hoping to go with a mead on the sweeter side so it will be interesting to see how it develops and what changes I should make. And yep, I was hoping to add black currants in the secondary. Still deciding how much and for how long though!
Been really wanting to do a sour mead. My main worry is that it won't get all that funky or interesting bc of all the simple sugars. So I was thinking about making a low gravity mead (~1050ish?), adding some maltodextrin and letting it ride for a while, and letting some de Garde yeast go to town. Another thought I had was to just blend some funky beer into an already fermented mead, though that's not quite the same. Let me know if you get around to doing it or if you have any other ideas!
What's your thought with the maltodextrin again? Long chain sugars for the brett? Not needed IMO.
I think you're right that the honey matters a lot. The honey is most likely cotton, so should be fairly neutral. I'm still worried about the yeast and bacteria just busting through those simple sugars without leaving much funk, so I think I'm still gonna add that maltodextrin. It shouldn't have the sacc yeast to interact with, so I'm worried that it won't be all that complex. It's worth doing a side by side, but I don't think I have any free carboys.
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