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View Full Version : Topping off a Pear Juice Melomel?



kendeebot
08-21-2015, 12:35 AM
Here are the basic components of my recipe:
2 lb honey
3 2/3 quarts of organic pear juice
Wyeast 1388 (whole smack pack)
S.G.: 1.12

I brewed on 8/16 and the current gravity is 1.012, I have 1 gallon fermenting nicely. My question is when it comes time to rack should I top it off? And if so, should I use something like the original must? Would topping it off with water (since I didn't use any in the original must) change the taste too much? I don't have a way to add co2, so I want to top it off at least to some extent to help prevent oxidation, right? I read some great ideas in another post (http://www.gotmead.com/forum/showthread.php/13643-topping-off-wines-cysers-pyments) but I'm only working with a 1 gallon batch here. And I guess I'm just wanting to preserve the sweetness and taste.

Squatchy
08-21-2015, 12:41 AM
What kind of volume are you talking? How short are you?

kendeebot
08-21-2015, 12:48 AM
I haven't racked yet, but I assume from racking my previous batch it'll leave behind about an inch of liquid/lees. Maybe about 3/4 to 1 quart? Is that a small enough amount not to worry about it? There is quite a bit of sediment settled on the bottom.

curgoth
08-21-2015, 09:52 AM
Sounds a lot like the Perry BOMM (http://www.gotmead.com/forum/showthread.php/24453-CDB-20-Perry-BOMM) I made. You can add a cup or two of water without doing much in the way of damage to it.

ostensibly
08-21-2015, 04:17 PM
if you have another mead handy you can top off with that as well.

bernardsmith
08-21-2015, 07:23 PM
As ostensibly suggests, or is there no possibility of adding more pear juice?

kendeebot
08-22-2015, 07:38 PM
Thanks everyone!! It does sound a lot like your Perry BOMM curgoth, wish I had seen that beforehand I would've just followed your recipe haha