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Today's Batch - Cyser? Blackberry? BOMM

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M

Maximus

NewBee
Registered Member
Aug 31, 2013
45
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0
Richomond, VA
I decided on the spur of the moment to make a cyserish mead that was BOMMish in construction. I'd like to make a 2-3 gallon batch (primary in 6 gallon carboy I think...have 1,3,5,and 6.5 gal sizes). Here is what I have:

1 Gallon Cider (pres. free)
1388 WYeast
Lots of OB and local wildflower/buckwheat honey
Any spice you can think of
Some blackberry vinter's puree.

Anyone have a good idea for this? I have smacked that pack, so I am hoping to get to work in a few hours :). Thanks ya'll!
 
moridin

moridin

NewBee
Registered Member
Jun 12, 2013
288
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0
Vancouver, B.C.
Apple + Blackberry + Lemon might be a nice combo. as far as spices go, whenever i have any cider i like to use clove and cinnamon, but in this case i am not entirely sure what id use.

have fun :)
 
M

Maximus

NewBee
Registered Member
Aug 31, 2013
45
0
0
Richomond, VA
Since I have the puree I can skip the enzyme addition (pectinase) correct? What I am looking at now is:

Blackberry Puree (3lbs)
Wildflower Buckwheat Honey (6lbs) (I have 5lbs of OB honey left, but saving that for back-sweetening my other mead)
1 Gallon Cider
Water to 3 gallons
1388 Yeast

Now, the pH of the puree and cider should be at around 4.5 to 5 by the end of the water addition. Should I try to bring the pH down a bit before I pitch?

Lastly, I shouldn't have to heat any of this since the puree and cider are pasteurized?
 
M

Maximus

NewBee
Registered Member
Aug 31, 2013
45
0
0
Richomond, VA
That thread was my inspiration to throw something together today! I don't have everything you did, so I am going to try and make it work. Also trying to figure out if 6lbs is enough honey for 3 gallons with the cider and puree. Any chance you want to chime in on the questions I had ;-).
 
loveofrose

loveofrose

Got Mead? Patron
GotMead Patron
Nov 9, 2012
2,582
21
38
Texas
If anything, you should add K2CO3 to buffer the pH. Starting pH and buffering capacity are 2 different things. As fermentation begins, the pH will drop like a rock. Follow the standard BOMM SNAs and K2CO3 additions to be safe.

Personally, I would add the blackberry purée, 1/2 clove, and brown sugar in secondary. Hungarian medium toast oak as well. After that ferments out, step feed honey until 1.01-1.02 depending on your taste.

Only my opinion. It's your mead!


Better brewing through science!
 
loveofrose

loveofrose

Got Mead? Patron
GotMead Patron
Nov 9, 2012
2,582
21
38
Texas
Apple cider/juice generally has an SG around 1.04. Add honey to 1.01-1.12 and off you go.


Better brewing through science!
 
M

Maximus

NewBee
Registered Member
Aug 31, 2013
45
0
0
Richomond, VA
Well, she's off to a great start! Now on to my IPA tomorrow night! I'm growing my own hops this year so I need to put together a hopped mead recipe soon.
 
M

Maximus

NewBee
Registered Member
Aug 31, 2013
45
0
0
Richomond, VA
Wasn't able to do an addition until today. Gravity was 1.028 with pH of 3.5. I did add 1tsp of nutrient and energizer...but then realized that may not have been necessary, esp since I was past the 1/3 fermentation point already...Hopefully nothing is jacked up.
 
moridin

moridin

NewBee
Registered Member
Jun 12, 2013
288
0
0
Vancouver, B.C.
Ah ahaha I was like... That color looks very golden! Ahaha looks nice bro!


Sent from The Age of Legends, trapped inside a Stasis Box
 
moridin

moridin

NewBee
Registered Member
Jun 12, 2013
288
0
0
Vancouver, B.C.
If I were u I would put the blackberry purée into your Carboy then rack onto it


Sent from The Age of Legends, trapped inside a Stasis Box
 
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