Hello All,
This is my first post here. I'm about a week into fermentation of my first batch, a 5 gallon batch of Melomel. Here are the specifics...
20 lb Clover Honey
49 oz Blackberry Puree
49 oz Blueberry Puree
49 oz Raspberry Puree
Water to 5 gallons
3 packs rehydrated Narbonne yeast
1.5 tsp Go-Ferm and 1.5 tsp Fermaid-K
Fermenting at 68F
My question is about strategy for when to rack and what to do at each racking. e.g. stabilize first, then fine, then age and bottle? And how much K-Meta (if any) should be used at each racking (or certain rackings?) to control oxidation? And what finings work best for meads (or melomels in particular)? I have read The Complete Meadmaker and think I understand much of the basics (I also have a lot of beer homebrewing experience and a little wine experience), but I'm looking for a typical strategy that's likely to yield good results. Thanks in Advance!
This is my first post here. I'm about a week into fermentation of my first batch, a 5 gallon batch of Melomel. Here are the specifics...
20 lb Clover Honey
49 oz Blackberry Puree
49 oz Blueberry Puree
49 oz Raspberry Puree
Water to 5 gallons
3 packs rehydrated Narbonne yeast
1.5 tsp Go-Ferm and 1.5 tsp Fermaid-K
Fermenting at 68F
My question is about strategy for when to rack and what to do at each racking. e.g. stabilize first, then fine, then age and bottle? And how much K-Meta (if any) should be used at each racking (or certain rackings?) to control oxidation? And what finings work best for meads (or melomels in particular)? I have read The Complete Meadmaker and think I understand much of the basics (I also have a lot of beer homebrewing experience and a little wine experience), but I'm looking for a typical strategy that's likely to yield good results. Thanks in Advance!