BrightDevil
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- Joined
- Nov 11, 2014
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Alright, first question here and I've done some searching around here and some other forums, but I wanted to get opinions on this specifically. I've been a lurker for quite awhile. I'm currently making a strawberry-kiwi melomel that's at hydromel strength. Here's the recipe:
Secondary:
I'm thinking of racking this guy off the fruit after just 2 weeks. It's been a bit more than a week and it already seems like there's enough fruit flavor in it. However, I don't want that flavor to dissipate too much in tertiary and aging. It also seems like it has a lot of fruit in it for the alcohol strength, so I'm thinking that just 2 weeks will be enough to get the flavor I need out of it.
By the way, I'm asking because I'm planning on using that fermenter for a batch of wine this weekend. But I am going to the homebrew shop this Friday and can pick up another fermenter if need-be; it's just a plastic bucket, so it's not a big expense or anything.
Thanks in advance everyone!
- ~4.5 lbs local Clover honey (to get to OG 1.054)
- 3 gallons tap water (boiled the day before to sterilize and eliminate chlorine)
- Yeast nutrient
- 1.5 tsp pectic enzyme
Secondary:
- 4 lb strawberries (frozen then mashed)
- 2.5 lb kiwis (frozen then mashed)
- Possibly some oak (~.5oz for 1-2 weeks before bottling)
I'm thinking of racking this guy off the fruit after just 2 weeks. It's been a bit more than a week and it already seems like there's enough fruit flavor in it. However, I don't want that flavor to dissipate too much in tertiary and aging. It also seems like it has a lot of fruit in it for the alcohol strength, so I'm thinking that just 2 weeks will be enough to get the flavor I need out of it.
By the way, I'm asking because I'm planning on using that fermenter for a batch of wine this weekend. But I am going to the homebrew shop this Friday and can pick up another fermenter if need-be; it's just a plastic bucket, so it's not a big expense or anything.
Thanks in advance everyone!