Hello everyone, if anyone remembers, I recently posted a question about the fruit in my blueberry mead which I made using the following recipe:
12# local wildflower honey
3# organic frozen blueberries
and Ec-1118 yeast in 4 gallons of water.
Well, after two weeks my fermentation completely stopped and I racked the mead into secondary, removing most of the fruit in the process. A small amount of fruit is still in the fermenter, but I at this time I am not too worried about it. After racking, the first thing I noticed was that my mead has a beautiful pale red color. While in the fermenter the mead was a dark purple, but in the racking rube and my sampling glass is thinned out into a pale red, just north of pink. I hit the target color I wanted, but when I tasted the mead, I realized that it had little if no flavor at all. A small bit of blueberry was still hanging around, but there was no honey or other flavor, but it did have a noticeable amount of alcohol in it. Some small flavors came through which I assume came from the yeast.
I thought about all this and decided that I needed to bring more flavor to the party. I purchased 48oz. of honey, 32 oz. of an organic preservative free blueberry-pomegranate juice, and 1 gallon preservative free apple cider. This was all mixed together, cooled to around room temperature, and added to the fermenter. It took several days, but fermentation has restarted, albeit at a very slow pace. Then again, I am not in a hurry, I just want good booze.
My questions are as follows:
1. Did I do the right thing by adding more fermentables?
2. Does freshly fermented mead usually have a lot or a little bit of flavor, and does such flavor improve during ageing?
Thanks in advance for any help
12# local wildflower honey
3# organic frozen blueberries
and Ec-1118 yeast in 4 gallons of water.
Well, after two weeks my fermentation completely stopped and I racked the mead into secondary, removing most of the fruit in the process. A small amount of fruit is still in the fermenter, but I at this time I am not too worried about it. After racking, the first thing I noticed was that my mead has a beautiful pale red color. While in the fermenter the mead was a dark purple, but in the racking rube and my sampling glass is thinned out into a pale red, just north of pink. I hit the target color I wanted, but when I tasted the mead, I realized that it had little if no flavor at all. A small bit of blueberry was still hanging around, but there was no honey or other flavor, but it did have a noticeable amount of alcohol in it. Some small flavors came through which I assume came from the yeast.
I thought about all this and decided that I needed to bring more flavor to the party. I purchased 48oz. of honey, 32 oz. of an organic preservative free blueberry-pomegranate juice, and 1 gallon preservative free apple cider. This was all mixed together, cooled to around room temperature, and added to the fermenter. It took several days, but fermentation has restarted, albeit at a very slow pace. Then again, I am not in a hurry, I just want good booze.
My questions are as follows:
1. Did I do the right thing by adding more fermentables?
2. Does freshly fermented mead usually have a lot or a little bit of flavor, and does such flavor improve during ageing?
Thanks in advance for any help