Some buds and I are brewing our first batches of mead, one gallon each.
Our starting recipes for each:
3 Lb's Orange Blossom Honey
3Lb's Oregon Canned Fruit Puree (one batch of blackberry, one batch raspberry, and one peach).
1/4 of a packet of White Labs WLP 720 liquid yeast (rated for up to 15% ABV)
20 raisins
Bottled filtered spring water to fill.
The batch of Raspberry also included ~25 mashed raspberries, and the blackberry gallon also received ~2 tablespoons of mashed Raspberries.
~30 hours into fermentation and the Peach batch overflowed its airlock. Tidied up, washed the airlock within a few minutes of overflow, then re-sanitized in diluted Star San. Airlock now in place, and the peach gallon now has a tub. May run an overflow hose/bottle setup if it continues.
Starting specific gravities are: 1.124 for the blackberry, 1.141 for the raspberry, and 1.111 for the peach.
I am still researching but hoping for any input and advice to keep from ruining the batch or blowing it up.
Primary fermentation should still take 3-5 weeks?
For the blackberry, assuming primary fermentation takes it above 13% or higher- was thinking of adding potassium sorbate to the first rack, then after several weeks- diluting with water/pom juice mix down to ~10%. Bad idea?
Thank you in advance for any helpful advice or input.
Our starting recipes for each:
3 Lb's Orange Blossom Honey
3Lb's Oregon Canned Fruit Puree (one batch of blackberry, one batch raspberry, and one peach).
1/4 of a packet of White Labs WLP 720 liquid yeast (rated for up to 15% ABV)
20 raisins
Bottled filtered spring water to fill.
The batch of Raspberry also included ~25 mashed raspberries, and the blackberry gallon also received ~2 tablespoons of mashed Raspberries.
~30 hours into fermentation and the Peach batch overflowed its airlock. Tidied up, washed the airlock within a few minutes of overflow, then re-sanitized in diluted Star San. Airlock now in place, and the peach gallon now has a tub. May run an overflow hose/bottle setup if it continues.
Starting specific gravities are: 1.124 for the blackberry, 1.141 for the raspberry, and 1.111 for the peach.
I am still researching but hoping for any input and advice to keep from ruining the batch or blowing it up.
Primary fermentation should still take 3-5 weeks?
For the blackberry, assuming primary fermentation takes it above 13% or higher- was thinking of adding potassium sorbate to the first rack, then after several weeks- diluting with water/pom juice mix down to ~10%. Bad idea?
Thank you in advance for any helpful advice or input.