Thanks to the helpful advice of everyone on this board I decided to plan out my next batch a little more carefully with the info I have gathered for my next melomel. I won't start it for another month or so, but was just wondering if anyone would change any processes/tweek any ingredients or anything else that may help.
Anyhoo,
I plan on doing a pretty basic 5 gallon batch of either blueberry, blackberry or raspberry. I'll let my wife pick
I'm looking for it to be semi-sweet.
I was thinking:
18 lbs honey (not sure which variety yet)
8-10 lb fruit
energizer (3 tsp)
nutrient (5 1/2 tsp)
1 1/2 tsp pectic enzyme
1 pack D47 or 71B (I hear D47 is better for mels)
Debating vanilla, but may save that for an experimental 1 G batch
Water to 5.5 Gallons
Try to wait patiently...
Since I'm still pretty new, trying to keep it basic.
Any thoughts/suggestions?
Anyhoo,
I plan on doing a pretty basic 5 gallon batch of either blueberry, blackberry or raspberry. I'll let my wife pick
I'm looking for it to be semi-sweet.
I was thinking:
18 lbs honey (not sure which variety yet)
8-10 lb fruit
energizer (3 tsp)
nutrient (5 1/2 tsp)
1 1/2 tsp pectic enzyme
1 pack D47 or 71B (I hear D47 is better for mels)
Debating vanilla, but may save that for an experimental 1 G batch
Water to 5.5 Gallons
- Thaw berries, mash, put in primary bucket (maybe 1/3 of fruit) mixed with pectin
- Rehydrate yeast
- Mix honey in warm water
- Pour some honey/water solution in fermenter
- Add energizer and nutrient
- Add rest of solution to 5.5 Gallons
- Pitch yeast when at below 80 degress
- Aerate
- After primary fermentation, rack onto subsequent fruit in secondary
- Bottle excess .5 Gallons or so and keep in fridge to top off carboy later
- Rack off fruit after another month or so.
Try to wait patiently...
Since I'm still pretty new, trying to keep it basic.
Any thoughts/suggestions?