BrewDrinkRepeat
Well-Known Member
Going to make my first melomel with frozen fruit -- in this case, blueberries -- and I was wondering if you guys generally recommend any specific processing? In particular, do you do anything to attempt to sanitize the fruit, and do you try to mash / smush the fruit before adding it to the must? Or do you just chuck 'em in and let 'em do their thing?
BTW here's the recipe (in case anyone sees any problems):
Sparkling Blueberry Melomel
semi-sweet / sparkling / sack
OG 1.122
FG: 1.015
ABV: 14-16%
15.75# Dutch Gold orange blossom honey
12# frozen blueberries (will contribute ~1.2gal of water)
2 gallons Knudsen Just Blueberry juice
~0.5 gallon dechlorinated water to reach 1.147 (water from blueberries will bring this back down to ~1.122 once released)
1 packet 71B yeast, rehydrated
stir / knock down cap twice per day for the first four or five days
SNA day 0, 1, 2, 3
rack to secondary after approx. 4-6 weeks
add more blueberry juice to taste, if necessary (stabilize?)
adjust acidity / tannin when kegging, if necessary
carbonate to 2.5 volumes (min)
BTW here's the recipe (in case anyone sees any problems):
Sparkling Blueberry Melomel
semi-sweet / sparkling / sack
OG 1.122
FG: 1.015
ABV: 14-16%
15.75# Dutch Gold orange blossom honey
12# frozen blueberries (will contribute ~1.2gal of water)
2 gallons Knudsen Just Blueberry juice
~0.5 gallon dechlorinated water to reach 1.147 (water from blueberries will bring this back down to ~1.122 once released)
1 packet 71B yeast, rehydrated
stir / knock down cap twice per day for the first four or five days
SNA day 0, 1, 2, 3
rack to secondary after approx. 4-6 weeks
add more blueberry juice to taste, if necessary (stabilize?)
adjust acidity / tannin when kegging, if necessary
carbonate to 2.5 volumes (min)