I am ready to make my second batch ever of melomel, first batch of cherry is 30 days old and I don't have a clue as to how it will turn out.
I found this recipe and would like to get it going. Please look it over and give me some comments on what you think about it.
What yeast would you suggest for a semi sweet mead with average or above alcohol content.
Black Currant Mead 6 gal batch
12 lbs black currant (vintner's harvest)
15 lbs flower honey
1 qt red grape concentrate
34 pnts water or to 6 gals
3 tsp pectic enzyme
2 tsp nutrient
2 tsp energizer
6 tsp potassium metabisulfite
2 yeast ICV D-47
acid blend @ end if needed
Thanks in advance for checking this out for me! 8)
Scott
I found this recipe and would like to get it going. Please look it over and give me some comments on what you think about it.
What yeast would you suggest for a semi sweet mead with average or above alcohol content.
Black Currant Mead 6 gal batch
12 lbs black currant (vintner's harvest)
15 lbs flower honey
1 qt red grape concentrate
34 pnts water or to 6 gals
3 tsp pectic enzyme
2 tsp nutrient
2 tsp energizer
6 tsp potassium metabisulfite
2 yeast ICV D-47
acid blend @ end if needed
Thanks in advance for checking this out for me! 8)
Scott