Hi all, first post here. I made my first mead a few days ago, a fruit bomb melomel inspired by Curt Stock. Here's the make procedure I wrote up and followed:
Sorry for the naive question...just trying to figure it out.
- 21 lbs (9.5 kg) | My own Wildflower Honey
- 12 lbs (5.4 kg) | Triple Berry Mix (Blackberries/Raspberries/Blueberries)
- 6 lbs (2.7) | Strawberries
- 96 oz (2.72 kg) | Black Currant Juice
- 2.3 gal (8.7 L) | Water
- 3 tsp Yeast Energizer/Nutrient Blend (1tsp Fermaid-K and 2tsp DAP for 5-gallon batch)
- 10 g (0.35 oz) | Lalvin Narbonne Yeast (71B-1122
- Sanitized all equipment.
- Mash the bagged fruit with my hands in drain bag.
- Used enough honey (2 gallons) and water to get a total volume of 4.5 gallons (excluding fruit).
- Put all the fruit into fermenting pail. Temp of mead must should was 75°F.
- Used a degasser to mix the must and completely dissolve the honey.
- After the honey dissolved, stirred vigorously for a few minutes to aerate the must.
- Prepared yeast by re-hydrating with Go-Ferm
- Introduced must into jar with the yeast/go-ferm and got it kicking after 15 mins or so.
- Pitched the yeast
- Added the first SNA and mix well.
- Used a hydrometer to take OG. OG was 1.120
- Fermentation began in 6 hours, so I continued the SNA schedule below.
- Added ¾ teaspoon yeast energizer/nutrient mix immediately after pitching yeast.
- Added ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation began.
- Added ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation began.
Sorry for the naive question...just trying to figure it out.