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View Full Version : First strawberry melomel



jayich
05-29-2010, 05:33 PM
I will be making a strawberry melomel with OB honey and would like to get a yeast recommendation. I have 71B, K1V, RC212, and D47 in stock.

Medsen Fey
05-29-2010, 06:27 PM
All of those are good yeast.

Do you know what ABV you want, and do you want it dry or sweet?

jayich
05-29-2010, 08:41 PM
Thanks Medsen. I would like it off-dry at about 12 to 13% ABV. I am also thinking about using Wyeast Rudesheimer because I could re-pitch the yeast from the primary to make a riesling pyment, which I am also planning. According to the LHBS owner it matures rapidly and makes a very nice riesling pyment as well as other meads. Do you have any experience with it?

buzzerj
06-03-2010, 10:06 PM
I just started a black raspberry melomel using 71B yeast. I'm partial to both 71B or D47 yeasts with my melomels. Both would do you well to get a 12-14% or maybe a little higher % ABV result. I've been using EC-1118 or K1-V1116 yeasts for my pyments. I'd suggest you use one of those or the Wyeast strain for your pyment and not repitch the yeast from the melomel for your pyment. Just my two cents.

Buzzer

jayich
06-04-2010, 12:01 PM
Thanks for the input buzzerj. I think I wll use the Rudesheim yeast for the pyment but I have'nt decided what to use in the melomel. I might try D47 only because I would like to try something other than 71B which I've uesd a couple of times.

Johanneskai
06-04-2010, 12:45 PM
How about sharing your recipe, please?

jayich
06-04-2010, 01:50 PM
Other than the yeast, which I have not decided on, I will use 18 lbs of orange blossom honey with enough water to get and OG of about 1.100 and then primary ferment to dryness. After this I plan to rack off 3 gal onto 1 oz of Hung oak cubes and make a traditional melomel, and to the remaining amount I will add at least 15 lbs of frozen strawberries and additional honey(so the added material has an approximate SG of 1.090 to 1.095) so that I will get about 5 gal of strawberry melomel, which when done fermenting, I will rack onto 1 to 2 oz French or Hung. oak cubes for aging. I will post the recipe when I start the brew.