I've recently started a batch of strawberry melomel with my wife... It's pretty generic, as we are low on fundage at the moment. Here's the recipe:
10 lbs. Genero Clover Honey (Wal-Mart)
48 fl. oz. Smucker's Strawberry Syrup
D-47 Lalvin
We heated the honey enough to dissolve it. Poured it over cold water and strawberry syrup. Damned pectin set, anyway. Nevertheless, it seems to have formed a solid amongst the masses, and isn't much affecting anything, at least not yet.
We pitched it on Sunday, and it's Thursday, now. A little foamy on the top, and all the "pectin" crud is on the bottom along with some nasty dead yeasties. It smells wonderful...
I was only wondering... Is there a way to remove the pectin, or should I really worry? I'm sure I can rack it off the crud, but I still want to be sure I haven't killed my first mead...
Love and Peace to all,
DeltOgre
10 lbs. Genero Clover Honey (Wal-Mart)
48 fl. oz. Smucker's Strawberry Syrup
D-47 Lalvin
We heated the honey enough to dissolve it. Poured it over cold water and strawberry syrup. Damned pectin set, anyway. Nevertheless, it seems to have formed a solid amongst the masses, and isn't much affecting anything, at least not yet.
We pitched it on Sunday, and it's Thursday, now. A little foamy on the top, and all the "pectin" crud is on the bottom along with some nasty dead yeasties. It smells wonderful...
I was only wondering... Is there a way to remove the pectin, or should I really worry? I'm sure I can rack it off the crud, but I still want to be sure I haven't killed my first mead...
Love and Peace to all,
DeltOgre