Srimmey
Well-Known Member
Good morning!
I mixed up a new batch this morning. Praying to the mead gods that it all turns out great!
The blueberry juice was absolutely fantastic to work with. It was much more tannic than I anticipated from a reconstituted concentrate. It has deep floral flavors, a good acid balance and a sturdy tannic structure to hold it all together. The juice would probably make a good wine on its own.
The honey was also amazing! It was very fragrant with lots of good earthy notes. Opening the bucket immediately filled my kitchen with the scent of it all. The flavor was very rich and caramelly. Lots of floral undertones too.
Recipe listed below! It’s surprisingly simple, I didn’t want to add any acids or tannins due to the nature of the juice. I will all lots of oak in secondary, American medium toast (x2 - 3 gallon spirals).
15g gofirm (in 250ml of water)
71b yeast
2.5 quarts of blueberry concentrate
14lb carrot honey
Water to 6 gallons
OG=1.120
16 grams fermaid O (4 additions)
3 tablespoons pectic enzymes
Pictures and explanations from the process shown below!
4 gallons of blueberry juice + a little extra concentrate to cover up to 5 gallons all mixed up.
OG of the blueberry juice - this was before the final gallon of water was mixed in.
Adding the honey! This stuff was VERY viscous. Much more so than the sage, blackberries or clover honey I used in the past.
Mixing it all together, still need to add 1 gallon of water but I wanted lots of head room in the bucket so I could really crank the drill. This ensures lots of oxygen is mixed in and the honey is well incorporated.
OG after the last gallon was added. Right on the money to turn out at around 16% abv. It might make it all the way there or it might crap out at 15% so I wouldn’t need to back sweeten at all.
Final product, all mixed together with yeast, pectic enzymes and first 4grams of fermaid O. Off to the fermentation closet! I’ll check it tonight before bed, I suspect it will start showing airlock action within 12 hours.
I mixed up a new batch this morning. Praying to the mead gods that it all turns out great!
The blueberry juice was absolutely fantastic to work with. It was much more tannic than I anticipated from a reconstituted concentrate. It has deep floral flavors, a good acid balance and a sturdy tannic structure to hold it all together. The juice would probably make a good wine on its own.
The honey was also amazing! It was very fragrant with lots of good earthy notes. Opening the bucket immediately filled my kitchen with the scent of it all. The flavor was very rich and caramelly. Lots of floral undertones too.
Recipe listed below! It’s surprisingly simple, I didn’t want to add any acids or tannins due to the nature of the juice. I will all lots of oak in secondary, American medium toast (x2 - 3 gallon spirals).
15g gofirm (in 250ml of water)
71b yeast
2.5 quarts of blueberry concentrate
14lb carrot honey
Water to 6 gallons
OG=1.120
16 grams fermaid O (4 additions)
3 tablespoons pectic enzymes
Pictures and explanations from the process shown below!
4 gallons of blueberry juice + a little extra concentrate to cover up to 5 gallons all mixed up.
OG of the blueberry juice - this was before the final gallon of water was mixed in.
Adding the honey! This stuff was VERY viscous. Much more so than the sage, blackberries or clover honey I used in the past.
Mixing it all together, still need to add 1 gallon of water but I wanted lots of head room in the bucket so I could really crank the drill. This ensures lots of oxygen is mixed in and the honey is well incorporated.
OG after the last gallon was added. Right on the money to turn out at around 16% abv. It might make it all the way there or it might crap out at 15% so I wouldn’t need to back sweeten at all.
Final product, all mixed together with yeast, pectic enzymes and first 4grams of fermaid O. Off to the fermentation closet! I’ll check it tonight before bed, I suspect it will start showing airlock action within 12 hours.
