• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Schramm's Mead

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
You hit the nail on the head with this one. I haven't had that particular cheese, but Google Images tells me that you're a smart person. I really like our fruit meads with Blue Stilton or Societe Roquefort ~ hnnnnnnnnnnngh, indeed.



Rogue River is to blue what Schramms is to mead.


Cheese lovers love it. People who aren't crazy into cheese love it. 10/10.
 
Raspberry is available now, new batch came out a week or two ago.


************! That's great news for me and bad news for my wallet. I dunno how I missed it, that's one of my top two favorites. Thanks for the info.

I wasn't playing. I'd love to give huge props to my mead mule and interwebs buddy for such a quick delivery but not sure he wants any "extra business". If you see this thanks again. Yes, 3 of those are yours Ryan :) Screw you Schramms for contributing/causing my new addiction.

I still feel like I need more, honestly.

OtzJ3AR.jpg
 
Erik the Red is fantastic.
Naegerbomb, answer me these questions three:
What cherries were used?
Were they estate fruit from Ken's?
When are you making more?

Erik the Red is made with balaton cherries from Traverse City and red raspberries from Mike Hunt of Lawton, MI.

Who we make it next is sort of undetermined at this point. We might do a small batch and put it on tap. Are you local?
 
Who we make it next is sort of undetermined at this point. We might do a small batch and put it on tap. Are you local?
No, but I'm not opposed to a 4.5 hr drive. ;)

Interestingly enough I was in Detroit for work yesterday (Mexicantown/SW Detroit) and if things go well I'll soon be working on a project there for the next six months. So there's a chance I could be a temporary local!

raw
 
No, but I'm not opposed to a 4.5 hr drive. ;)

Interestingly enough I was in Detroit for work yesterday (Mexicantown/SW Detroit) and if things go well I'll soon be working on a project there for the next six months. So there's a chance I could be a temporary local!

raw
God she is ******* sexy.
 
Many places. The Wine Seller, all the Whole Foods, all the Plum Markets, Blue Front, Tippins, Wine Castle, All Seasons, Main Street Party Store, Zingerman's Roadhouse (Raspberry), etc

Stopped by The Wine Seller. Grabbed a couple things for myself and introduced a good friend to Schramm's as well. He's gonna love/hate me...
 
Naegerbomb In a post a few pages back related to oxygenation and nutrient addition during the first few days of fermentation you said:

I For a fruit mead, the act of punching down the cap (pigeage) for the first 4 to 5 days can and will provide all the oxygen you need.

I'm curious at Schramm's for your fruit meads, how often do you punch the fruitcap down after the first few days/nutrient additions?

I've observed that after a week or two CO2 buildup under the fruitcap slows, however I'm curious if it's still beneficial to continue to release CO2 to prevent off flavors and to prevent any unwanted bacteria growth on top of a dried out fruit cap.
 
Naegerbomb In a post a few pages back related to oxygenation and nutrient addition during the first few days of fermentation you said:



I'm curious at Schramm's for your fruit meads, how often do you punch the fruitcap down after the first few days/nutrient additions?

I've observed that after a week or two CO2 buildup under the fruitcap slows, however I'm curious if it's still beneficial to continue to release CO2 to prevent off flavors and to prevent any unwanted bacteria growth on top of a dried out fruit cap.

We do SNA for the first 4 days of active primary (based on temp and CO2 meter) with pigeage concomitantly. You can do pigeage as long as there is vigorous primary fermentation - otherwise O2 on top of the fruit cap will lead to mold. I wouldn't say that buildup is a real huge issue after the bulk of the exothermic fermentation is finished. We transfer the mead three times after primary (1-2, 2-3, 3-bottler) so CO2 release isn't an issue (the pump is fast & rather vigorous).
 
May be a silly question but, how do you account for all the lost volume that the fruit takes? Seems like 2 gallons mead with say 8-10 fruit only yields a gallon of you are lucky....:confused:
 
May be a silly question but, how do you account for all the lost volume that the fruit takes? Seems like 2 gallons mead with say 8-10 fruit only yields a gallon of you are lucky....:confused:

Obviously there is some loss to the fruit (all of our meads are "free run" - we don't use a press). From 2000 liters with fruit in primary we get about 1300 liters of liquid going into secondary tanks with VC lids.
 

Latest posts

Back
Top