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View Full Version : Today's Batch - Cyser? Blackberry? BOMM



Maximus
04-19-2014, 01:31 PM
I decided on the spur of the moment to make a cyserish mead that was BOMMish in construction. I'd like to make a 2-3 gallon batch (primary in 6 gallon carboy I think...have 1,3,5,and 6.5 gal sizes). Here is what I have:

1 Gallon Cider (pres. free)
1388 WYeast
Lots of OB and local wildflower/buckwheat honey
Any spice you can think of
Some blackberry vinter's puree.

Anyone have a good idea for this? I have smacked that pack, so I am hoping to get to work in a few hours :-). Thanks ya'll!

moridin
04-19-2014, 02:36 PM
Apple + Blackberry + Lemon might be a nice combo. as far as spices go, whenever i have any cider i like to use clove and cinnamon, but in this case i am not entirely sure what id use.

have fun :)

Maximus
04-19-2014, 03:23 PM
Since I have the puree I can skip the enzyme addition (pectinase) correct? What I am looking at now is:

Blackberry Puree (3lbs)
Wildflower Buckwheat Honey (6lbs) (I have 5lbs of OB honey left, but saving that for back-sweetening my other mead)
1 Gallon Cider
Water to 3 gallons
1388 Yeast

Now, the pH of the puree and cider should be at around 4.5 to 5 by the end of the water addition. Should I try to bring the pH down a bit before I pitch?

Lastly, I shouldn't have to heat any of this since the puree and cider are pasteurized?

loveofrose
04-19-2014, 03:24 PM
Look up my Cyser BOMM. Wonderful stuff.


Better brewing through science!

Maximus
04-19-2014, 03:31 PM
That thread was my inspiration to throw something together today! I don't have everything you did, so I am going to try and make it work. Also trying to figure out if 6lbs is enough honey for 3 gallons with the cider and puree. Any chance you want to chime in on the questions I had ;-).

loveofrose
04-19-2014, 04:41 PM
If anything, you should add K2CO3 to buffer the pH. Starting pH and buffering capacity are 2 different things. As fermentation begins, the pH will drop like a rock. Follow the standard BOMM SNAs and K2CO3 additions to be safe.

Personally, I would add the blackberry purée, 1/2 clove, and brown sugar in secondary. Hungarian medium toast oak as well. After that ferments out, step feed honey until 1.01-1.02 depending on your taste.

Only my opinion. It's your mead!


Better brewing through science!

Maximus
04-19-2014, 05:30 PM
The fermentables look ok though? I hope so...just started making the must.

moridin
04-19-2014, 05:59 PM
Should be great bro


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loveofrose
04-19-2014, 06:11 PM
Apple cider/juice generally has an SG around 1.04. Add honey to 1.01-1.12 and off you go.


Better brewing through science!

Maximus
04-19-2014, 06:24 PM
Well, I'm at 1.082 and called it good. Should I make the attempt to add more fermentables?

I'm leaning towards no.

loveofrose
04-19-2014, 06:28 PM
It's up to you. There is no wrong way!


Better brewing through science!

Maximus
04-20-2014, 05:55 PM
Well, she's off to a great start! Now on to my IPA tomorrow night! I'm growing my own hops this year so I need to put together a hopped mead recipe soon.

Maximus
04-22-2014, 09:47 AM
Wasn't able to do an addition until today. Gravity was 1.028 with pH of 3.5. I did add 1tsp of nutrient and energizer...but then realized that may not have been necessary, esp since I was past the 1/3 fermentation point already...Hopefully nothing is jacked up.

moridin
04-22-2014, 01:42 PM
Any pics??


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Maximus
04-22-2014, 03:46 PM
Ask and ye shall receive: 1350
1351

moridin
04-22-2014, 06:32 PM
Is that with the purée in?


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Maximus
04-22-2014, 07:51 PM
No, I am going to add that to the secondary.

moridin
04-22-2014, 08:06 PM
Ah ahaha I was like... That color looks very golden! Ahaha looks nice bro!


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Maximus
04-22-2014, 08:48 PM
While we are on it, how would one mix the puree in...in the secondary? Wouldn't that introduce a lot of Oxygen?

moridin
04-22-2014, 09:12 PM
If I were u I would put the blackberry purée into your Carboy then rack onto it


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moridin
04-22-2014, 09:12 PM
Are you gonna stabilize before adding the blackberries though? Because then I would rack onto stabilizers then rack again onto blackberries


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Maximus
04-22-2014, 09:24 PM
I was planing on racking onto the puree. Not sure about stabilizers and I would want it to hang out a while then rack a 3rd time when I stabilize. I like bullets so my process would be:
1. After gravity levels out rack onto puree in secondary.
2. Let it hang out for a month or so
3. Rack again and stabilize

I was thinking about maybe racking onto blackberry puree again for the tertiary...but not sure. Thinking the 1.4kg would be enough for a 3gallon batch. Then back-sweeten to balance.

Side note, the whole racking onto stabilizers never occurred to me and I will be doing this when I prep my traditional this weekend, thanks!

moridin
04-22-2014, 11:45 PM
Yah I think your on the money with that. See how much blackberry flavour the mead has before you plan ur second racking and can better judge if u wanna add more. Maybe u might even find that you'd like to add another fruit to compliment the blackberries and add another layer of complexity.
Np bro


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