After several batches of JAOM, a Cyser, a traditional Orange Blossom and a Pyment I have started my first Melomel, following Ken Schram's recipe for 'Multi-berry Melomel' (for 5 gal). He says to use a large starter, so I followed the directions for preparing a starter (my first time doing this):
Boiled 6 c. water for five minutes with 1/4 tsp yeast energizer, 1/4 tsp yeast nutrient, 1 tbsp dry malt. Added 1/2 c. honey. Cooled to 100 degrees and added one pkg of Montrachet yeast. Shook vigorously. Last night I had a bubble in the airlock every four seconds. Today its down to 1 every 15 seconds or so.
If I understand the process correctly, I will pour off most of the liquid and use the remainder (thick foam on the top and sediment in the bottom) as the starter for the mead. My first question is, how do I know when the starter is ready for use? Anything else I should know about this?
Then later, for the fruit, I plan to use a frozen multi-berry and cherry blend from Trader Joes. When I remove the fruit after 2-4 weeks do I squeeze out all the juice from the fruit?
Ken Schramm also suggests that this mead will benefit from aging in oak, so I have purchased some medium toast French oak chips. I'm not sure how much and for how long (again my first time with oak aging). 1/4 c. for a week or two?
Any advice will be appreciated.
Nicholas
Boiled 6 c. water for five minutes with 1/4 tsp yeast energizer, 1/4 tsp yeast nutrient, 1 tbsp dry malt. Added 1/2 c. honey. Cooled to 100 degrees and added one pkg of Montrachet yeast. Shook vigorously. Last night I had a bubble in the airlock every four seconds. Today its down to 1 every 15 seconds or so.
If I understand the process correctly, I will pour off most of the liquid and use the remainder (thick foam on the top and sediment in the bottom) as the starter for the mead. My first question is, how do I know when the starter is ready for use? Anything else I should know about this?
Then later, for the fruit, I plan to use a frozen multi-berry and cherry blend from Trader Joes. When I remove the fruit after 2-4 weeks do I squeeze out all the juice from the fruit?
Ken Schramm also suggests that this mead will benefit from aging in oak, so I have purchased some medium toast French oak chips. I'm not sure how much and for how long (again my first time with oak aging). 1/4 c. for a week or two?
Any advice will be appreciated.
Nicholas