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would you ghange anything

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roofman70

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Downriver, Michigan
5 Gallon Recipe
Two 3 lbs. 1 oz. cans of Blueberry Puree
4.5 gallons warm water
12 lbs. Honey
6 tsp. Acid blend
4 tsp. Yeast nutrient
2.5 tsp. Pectic enzyme
5 tsp. Bisulfate solution
(5 tsp. of metabisulfite in 1 cup water to make bisulfite solution)
1 pack wine yeast
2.5 tsp. Potassium sorbate to stabilize


Directions
Sanitize all equipment and utensils with bi-sulfite solution
Add fruit to fermenter
Add all ingredients except wine yeast and potassium sorbate and stir well to make sure Honey is dissolved
Fix airlock and let sit overnight to allow sulfite to dissipate
Sprinkle yeast into fermenter. Temperature should be between 70—80°
When product stops fermenting, transfer to secondary, careful not to transfer sediment.
Rack final time in 3—4 weeks
After wine is clear (2 to 3 months), add potassium sorbate to stabilize
Mead is now ready to bottle
Age Mead appropriately. Meads will continue to mature for years, optimal minimum ageing is 1 year from start of fermentation.



Original gravity 1.085—1.090
Final gravity 1.000
 

Iordz

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You only need about 4gal of water, since 12lb of honey is approximately 1gal. I would not use that much acid blend, the blueberries will add some natural acid to the mead, you could use about 3tsp instead of 6tsp.b Personally, I like to pitch two packs of dry yeast to ensure a complete fermentation, but I think one might work.
 
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roofman70

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what about this junk can i just use my starsan or is this special stuff

Note: that i bought this as a kit


5 tsp. Bisulfate solution
(5 tsp. of metabisulfite in 1 cup water to make bisulfite solution)
 
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