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  1. Default initial SG with sliced fruit?

    Okay, so I'm making a few new batches tonite and I'll be using a refractometer for just about the first time.
    I'll be making a strawberry/lavender mead and I was wondering if I would get a proper refractometer reading with the fruit pulp blended, or if I should slice them or if anyone has any suggestions.

    Thanks in Advance!

  2. #2
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    Quote Originally Posted by aczdreign View Post
    Okay, so I'm making a few new batches tonite and I'll be using a refractometer for just about the first time.
    I'll be making a strawberry/lavender mead and I was wondering if I would get a proper refractometer reading with the fruit pulp blended, or if I should slice them or if anyone has any suggestions.

    Thanks in Advance!
    Well it would be quite normal to just squeeze some of the fruit and then putting a drop onto a refractometer (what do you think they do in vineyards to see if the grapes are ready for harvest).

    Now that would give you a reasonably close measurement - of course, some of the sugar in the fruit might be bound up (chemically) to the fibre, but the juice/refractometer trick will give you a good approximation for what you need to know for best results......

    I'll have a look but I seem to recall a list of fruit and average sugar content somewhere (possibly Winesathome). If I can find it, I'll post it for you....... it might help some....

    regards

    fatbloke

    {EDIT} Ok, found it, if you look here, then you might find the fruit you're referring too listed....(it's a .pdf so you'll need acrobat reader or similar){/EDIT}
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  3. Default

    Very nice, thanks a lot, fatbloke.

    I just went ahead and pureed the fruit, as that is what I am used to. When I separated a bit for the refractometer, I stirred it up really well to make sure that nothing had settled.
    Thanks for the link, I'm going to download that .pdf!

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    Quote Originally Posted by aczdreign View Post
    Very nice, thanks a lot, fatbloke.

    I just went ahead and pureed the fruit, as that is what I am used to. When I separated a bit for the refractometer, I stirred it up really well to make sure that nothing had settled.
    Thanks for the link, I'm going to download that .pdf!
    Well that should do the job, but don't forget, if you puree the fruit in the fermentation, then you'll have a bit of a game on your hands sorting out the racking etc as it would normally leave a fair amount of pulp......

    regards

    fatbloke
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  5. Default

    Quote Originally Posted by fatbloke View Post
    Well that should do the job, but don't forget, if you puree the fruit in the fermentation, then you'll have a bit of a game on your hands sorting out the racking etc as it would normally leave a fair amount of pulp......
    Thanks again for the advice!
    This time around, I was so fortunate as to have a friend loan me his 6gal fermentation bucket. This means that my 1gal strawberry/lavender melomel is currently doing its primary thing in a 3gal carboy, and the 3gal orange/cinnamon/habanero is in the 6gal bucket.
    It is a beautiful thing not to have to watch carboys for overflow, and it also gave me the luxury of being able to add an extra half gallon or so to each batch in anticipation of racking losses.

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    Quote Originally Posted by aczdreign View Post
    It is a beautiful thing not to have to watch carboys for overflow, and it also gave me the luxury of being able to add an extra half gallon or so to each batch in anticipation of racking losses.
    Aha, have we another convert to the "Way of the Bucket"?
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

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    Ahh... baketsu-do. Hai!
    Na zdrowie!

    Wayne B.

  8. Default

    Quote Originally Posted by wayneb View Post
    Ahh... baketsu-do. Hai!
    Hai!

    Quote Originally Posted by Chevette Girl View Post
    Aha, have we another convert to the "Way of the Bucket"?
    Lol, I'd always wanted to but I often just have to make do with the supplies that I have. Ferm bucket is definitely on my list of supplies to be purchased though.

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