72Chevelle
Well-Known Member
I got my hands on 7lbs of fresh local blackberries today. Last year I made strait blackberry wine and loved it, still have a few bottles put away. This time I wanted to do something different. I am going to try and make a good melomel. I am looking to have about 13% ABV so using a mead calculator online I came up with this recipe.
Estimated OG 1.100
10lbs honey
7 lbs blackberries
2lbs strawberries
2 lbs (1 qt) tart cherry juice
Water to estimated 4 gallons or water down to 1.100
1 pkg Wine Yeast yeast probably Lalvin 71b-1122
Yeast energizer at re-hydration
Staggered yeast Nutrient
Mix honey, water, and juice in primary. place fruit in a mesh bag and submerge in primary. Let it sit 24 hrs come back and squeeze the mesh bag and check sg, add sugar or water to get to 1.100 and pitch re hydrated yeast. Ferment Dry and stabilize with Sorbate and add meta powder. Wait 2 days and back sweeten if needed.
My question is
1. Does this recipe seem like a good one?
2. Should i add pectin or will the skins on the blackberries have enough?
Thanks
Estimated OG 1.100
10lbs honey
7 lbs blackberries
2lbs strawberries
2 lbs (1 qt) tart cherry juice
Water to estimated 4 gallons or water down to 1.100
1 pkg Wine Yeast yeast probably Lalvin 71b-1122
Yeast energizer at re-hydration
Staggered yeast Nutrient
Mix honey, water, and juice in primary. place fruit in a mesh bag and submerge in primary. Let it sit 24 hrs come back and squeeze the mesh bag and check sg, add sugar or water to get to 1.100 and pitch re hydrated yeast. Ferment Dry and stabilize with Sorbate and add meta powder. Wait 2 days and back sweeten if needed.
My question is
1. Does this recipe seem like a good one?
2. Should i add pectin or will the skins on the blackberries have enough?
Thanks