So I made a raspberry mel. It's nice. It's as sweet as I dare go,, 1022. Even with that much sweetness it's still pretty tart. Lots of people liked it at the last party I took it to. I'm just wondering if there is anything I can add to adjust the tartness level???
Raspberry Mel is too tart
- Thread starter Squatchy
- Start date
-
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
-
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Reawakening this lost thread, as it expresses my question. (First posting, lurking a few months now.)
I have a 1 gallon raspberry mel in the secondary. Day 10 in secondary, just racked off of secondary fruit. It tastes promising, but likely to finish tart. SG is 1.020, and it is on medium american oak. ABV is estimated 10-11% (was 13% before secondary fruit addition, stabilized before fruit). It currently presents some sweet, some raspberry, followed by tart.
Hopefully this is an adequate descriptor of where it is, I am new at this, and quite unsophisticated.
I am willing to go sweeter than squatchy went above. Resources I have that I can blend with it - 1.5 gal 13% dry traditional in primary (just started, can be adjusted up or down at this point). 1 gal chokecherry in secondary, on fruit, expected to go semi-dry around 11%. I also have more of the honey used in all batches.
Assuming that it stays tart, what should I be considering to fix the tartness? I will age it a while before I do anything, but just thinking right now.
I have a 1 gallon raspberry mel in the secondary. Day 10 in secondary, just racked off of secondary fruit. It tastes promising, but likely to finish tart. SG is 1.020, and it is on medium american oak. ABV is estimated 10-11% (was 13% before secondary fruit addition, stabilized before fruit). It currently presents some sweet, some raspberry, followed by tart.
Hopefully this is an adequate descriptor of where it is, I am new at this, and quite unsophisticated.
I am willing to go sweeter than squatchy went above. Resources I have that I can blend with it - 1.5 gal 13% dry traditional in primary (just started, can be adjusted up or down at this point). 1 gal chokecherry in secondary, on fruit, expected to go semi-dry around 11%. I also have more of the honey used in all batches.
Assuming that it stays tart, what should I be considering to fix the tartness? I will age it a while before I do anything, but just thinking right now.
Welcome GregHeller. SG of 1.020 is pretty sweet already IMO. More honey will counter the tartness, decrease ABV, and increase the sugar obviously. It's what tastes good to you first and foremost. The oak may help it seem less sweet, so a bit more aging before you do anything might be in order - especially if the honey profile comes forward more. Maybe give it a couple more months.
