and when?
Here's my recipe just for fun:
SHANI’s VERY OWN : Holiday Cranberry Mead (1.5 Gal)
Recipe:
6+ cups (2kg) of Cranberry blossom Honey (I say + because it was about 6 1/4 ish.)
Rind from One orange (shredded)
EC-1118 yeast prepared according to pkg directions.
1 1/2 C cranberry juice unsweetened
Palm full of raisins (sultanas I believe)
3 whole cinnamon sticks
4 cloves whole
1/4 tsp nutmeg
454 g Fresh Cranberries frozen, thawed and smashed as well as I could
1 1/2 tsp yeast nutrient
1 1/2 tsp pectic enzyme
1 1/2 yeast energizer
Spring water to 1.5 Gallon
OG 1.110
SG after 1 week: 1.006 (3 lines under the 1.00 mark, into the green)
After 2 Weeks: 1.004-1.005
The only difficulties I have had so far with this recipe is that it is not as sweet as I want, but I understand I can back sweeten it, the second problem is the acidity level which I have been adjusting with chalk. Right now it is aging a bit and clearing but I know I will want to backsweeten it. I understand that I have to ensure fermentation has ceased by stabilizing it, that part I am clear on. What I am NOT clear on, is HOW exactly does one add the honey (which is what I want to use) to backsweeten it without stirring it or can you stir it without problem if you are going to let it sit for a while in the carboy before bottling?
So, how do I add it to the carboy and when should I add it? Will it harm anything if I backsweeten it now and just leave it to bulk age and further clear?
Thanks!
Here's my recipe just for fun:
SHANI’s VERY OWN : Holiday Cranberry Mead (1.5 Gal)
Recipe:
6+ cups (2kg) of Cranberry blossom Honey (I say + because it was about 6 1/4 ish.)
Rind from One orange (shredded)
EC-1118 yeast prepared according to pkg directions.
1 1/2 C cranberry juice unsweetened
Palm full of raisins (sultanas I believe)
3 whole cinnamon sticks
4 cloves whole
1/4 tsp nutmeg
454 g Fresh Cranberries frozen, thawed and smashed as well as I could
1 1/2 tsp yeast nutrient
1 1/2 tsp pectic enzyme
1 1/2 yeast energizer
Spring water to 1.5 Gallon
OG 1.110
SG after 1 week: 1.006 (3 lines under the 1.00 mark, into the green)
After 2 Weeks: 1.004-1.005
The only difficulties I have had so far with this recipe is that it is not as sweet as I want, but I understand I can back sweeten it, the second problem is the acidity level which I have been adjusting with chalk. Right now it is aging a bit and clearing but I know I will want to backsweeten it. I understand that I have to ensure fermentation has ceased by stabilizing it, that part I am clear on. What I am NOT clear on, is HOW exactly does one add the honey (which is what I want to use) to backsweeten it without stirring it or can you stir it without problem if you are going to let it sit for a while in the carboy before bottling?
So, how do I add it to the carboy and when should I add it? Will it harm anything if I backsweeten it now and just leave it to bulk age and further clear?
Thanks!