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Golden Sun God
07-06-2011, 07:40 PM
When making my first melomel, I was aiming for a dessert mead and I forgot to take into account the sugars in the blackberries and I noticed that when I took a taste test right after it was finished fermenting(for quality control ;)) that it was way too sweet. Will aging help mellow the sweetness, or just make it taste even sweeter? Is there anything that I can do to make it less sweet, other than dividing, diluting, and restarting the fermentation?

wildoates
07-06-2011, 08:26 PM
Your best bet might be to blend it with a dry traditional if you have one, or brew another dry batch of the blackberry and blend those.

Medsen Fey
07-06-2011, 08:27 PM
Recipe details please?
And no, aging does not reduce sweetness.

Golden Sun God
07-06-2011, 10:09 PM
Clover Honey: 21.125 oz
Blackberries: 12 oz
Water to 1 Liter
1 Yeast Packet

~8:56 PM 05823/11: Pitched yeast ~70F.
~7:00 AM 05/24/11: Balloon used as airlock filled.
~1-2 PM 05/24/11: Moved ~1/2 to second bottle due to serious overflow.
~9:00 PM 05/28/11: Removed berries, mashed berries, transfered fermenting mead and mashed berries to 1 gallon bottle with balloon airlock.
~3:55 PM 06/15/11: Moved back to 1 liter bottle, with fermentation apparently ended. Moved bottle into fridge to clear & age. Down to around 750 ml.

Medsen Fey
07-06-2011, 10:35 PM
Did you by chance take a gravity reading. If not, that is the root of your problem. To get something in the right range, you do need to measure the gravity. I don't think the blackberries are the issue. Starting with 21 ounces of honey in 1 liter probably gave you a staring gravity near 1.175. At that level, most any yeast will probably leave you syrupy sweet.

Since you went to this effort for one 750 cc bottle's worth, there isn't a lot to do. If you want to blend with a dry batch you could, but since you are talking about only a few sips worth here, I'd probably mix it with some seltzer water and try it as a spritzer.

Golden Sun God
07-08-2011, 09:05 PM
I didn't take a gravity reading. Would it be possible to mix it with some water and yeast and let if ferment some more to reduce the sweetness? If so with a 12-14% yeast about how much water would be required to make it a dessesrt mead but not overpoweringly sweet and would I need to add more blackberries?

Golden Sun God
11-13-2011, 06:20 PM
My mother(who the mead was made for) made the suggestion of fortifying it with some brandy, and we tried that and it came out great, so I would suggest if you ever make a mead that is too sweet just fortify it a little bit(to taste).