Korben
Well-Known Member
I would like to turn out a gallon batch of a nice sweet mead with a strong blueberry character. Here is what I was thinking:
3 lb. clover honey
1 Gal. water
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1/2 tsp pectin
1/2 packet red star Cote Des Blancs wine yeast or Lalvin D-47 (really not sure on the yeast)
Let that go for about 2-3 weeks in primary. Next rack onto 2 pounds of well smashed blueberried (that have been already forzen and thawed). Let that go for a ~ 2 weeks then rack to tertiary on top of some stabliziers not sure what I would need (I really want it to be nice and clear).
I am not quite sure how much honey would be need to back sweeten.
Am I on the right track?
Also, how often do you agitate this during primary/secondary?
3 lb. clover honey
1 Gal. water
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1/2 tsp pectin
1/2 packet red star Cote Des Blancs wine yeast or Lalvin D-47 (really not sure on the yeast)
Let that go for about 2-3 weeks in primary. Next rack onto 2 pounds of well smashed blueberried (that have been already forzen and thawed). Let that go for a ~ 2 weeks then rack to tertiary on top of some stabliziers not sure what I would need (I really want it to be nice and clear).
I am not quite sure how much honey would be need to back sweeten.
Am I on the right track?
Also, how often do you agitate this during primary/secondary?