DAW’S SPARKELING BLACKCURRANT
(Melomel blackcurrant mead)
For 23 liters ( 6 US gallons, 5.1 Imperial gallons)
20 lbs Fresh Blackcurrants
1 pound of Evans frozen Sour Cherries
1 pound Dried Apricots
1 pound frozen Valliant Grapes
17 lbs Honey
5 teaspoonful Pectic Enzyme
5 teaspoonful Yeast Nutrient
5 Campden Tablets
Lalvin – KIV – 1116 Yeast (for the higher alcohol tolerance and fruit enhancement).
5 teaspoonful Tartaric acid - 1 gram/l of Tartaric acid – or Brew Heaven Prepared acid blend nutrient mixture – Add 5 teaspoons before fermentation which should bring the pH with most honey to around 3 then balance the mead with citric acid (0.9g/l adds 1.0g/l T.A) adjustments after fermentation is complete.
2 ¼ tsp - 0.5g/l Bnnt slurry during primary fermentation, 0.5g/l Bnnt slurry after fermentation, Sparkeloid dissolved in hot water.
1/4 teaspoon Tannin
1 VANILA BEAN OR 2 CINOMEN STICKS, 2-3 thin slices of ROOT GINGER, 5-7 cloves per gallon, all spice, nutmeg or anise your choice or none?
Procedure:
1. Clean and sterilize the Primary fermenter. Put frozen currants into nylon bags and put them into the primary fermenter to thaw. Sprinkle the frozen currants with a 1 tablet of crushed campden dissolved in small amount of warm water. Let thaw overnight approximately 12 hours.
2. Heat 12 liters of good water to 155- 175 degrees F; keep the heat as close to that temperature as possible – do not boil. Mix in the 17 pounds of honey slowly until it all dissolves do not let the honey stick to the bottom of the pan. Skim the foam and scum on top of the heating honey as it develops – approximately 30 minutes – DO NOT BOIL.
2. Put chopped pitted cherries, dried apricots and valiant grapes into the primary fermenter – if the grapes and cherries were frozen add them at the beginning to let thaw overnight. When the honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass or plastic, for instance) approximately 100 degrees F, add it over the fruit. Stir for three or four minutes.
3. Crush the Campden tablets and stir them into the primary fermenter. Stir in the pectic enzyme, Tartaric acid, tannin Bnnt slurry.
4. Make sure your Yeast is at room temperature – if it has been in the fridge take it out 12 hours prior to use.
5. Allow the mixture to rest for 12 hours at least until the temperature is at 70 degrees F. Pour in the other14 liters of good room temperature water – stir in well. Add the yeast nutrient per gallon to the primary fermenter or the Brew Heaven prepared nutrient acid mixture. Let rest for 12 hours. Stir well and check the PH, Specific Gravity, Acid and temperature – adjust if necessary.
6. Pitch the yeast (do not stir). Fermentation should be noticeable in 24 hours. Once fermentation starts stir twice daily until Specific Gravity reaches 1.030 – 1.020 (approximately 7 days). Remove the berries squeeze gently and discard them. Rack the Currant Must into the secondary fermenter (s). If necessary make up the volume with water. Install air lock (s). Add Vanilla bean and cinnamon sticks or your favorite spice (optional) and let continue fermenting for another fourteen to 24 days until the SG reaches 1.015 or lower depending on the yeast you are using (sweet or dry). When this SG has been achieved rack to a clean and sterilized primary add 3 campden crushed, degas, bnnt, add finings stir and rack to clean glass carboy (s) and attach air lock (s). Move to cool and dark storage for 2-3 weeks until clear. Rack again to clean carboy and again if necessary in two months. After 6 month’s bulk ageing bottle and cork. Or bulk age for 1 year and bottle – check air lock sulphite water levels frequently.
7. You can use Sorbate according to instructions prior to bottling when you are not going to go to the sparkling section.
You may create carbonation by adding a quarter teaspoon of corn sugar to each bottle. This is called "priming," the remaining yeasts will enjoy a little more food and the result is tiny bubbles which are trapped in the bottle creating that delightful fizz. Be careful not to over prime, or store the bottles in too warm a spot, as bottles can explode
• You can make your mead still, sparkling or both. Sparkling mead can only be sweetened with a sugar substitute and must be bottled in beer bottles - (grolic or E Z Cap for early use) or champagne bottles with special corks and wires.
• Clean and sanitize your bottles, caps, siphon and bottle filling equipment. Gently fill each bottle but do not cap until all are filled.
• When filling is complete you have the option of making some of the mead sparkling. To do this, add 1/4 teaspoon of corn sugar to each sparkling bottle. Remember the sorbate for the no sparkeling ones and this should be mixed in the primary with the young mead at the proper concentration – not to much- use recommendations on the package.
I JUST PICKED UP 30 POUNDS OF BLACKCURRANTS FROM THE FARM. NICE LARGE SIZE OF A NEWER CULTIVAR. THE ABOVE RECIPE IS WHAT I PLAN TO DO WITH THEM. PLEASE CRITIC AND ANY IDEAS WELCOME. CHEERS DAW
(Melomel blackcurrant mead)
For 23 liters ( 6 US gallons, 5.1 Imperial gallons)
20 lbs Fresh Blackcurrants
1 pound of Evans frozen Sour Cherries
1 pound Dried Apricots
1 pound frozen Valliant Grapes
17 lbs Honey
5 teaspoonful Pectic Enzyme
5 teaspoonful Yeast Nutrient
5 Campden Tablets
Lalvin – KIV – 1116 Yeast (for the higher alcohol tolerance and fruit enhancement).
5 teaspoonful Tartaric acid - 1 gram/l of Tartaric acid – or Brew Heaven Prepared acid blend nutrient mixture – Add 5 teaspoons before fermentation which should bring the pH with most honey to around 3 then balance the mead with citric acid (0.9g/l adds 1.0g/l T.A) adjustments after fermentation is complete.
2 ¼ tsp - 0.5g/l Bnnt slurry during primary fermentation, 0.5g/l Bnnt slurry after fermentation, Sparkeloid dissolved in hot water.
1/4 teaspoon Tannin
1 VANILA BEAN OR 2 CINOMEN STICKS, 2-3 thin slices of ROOT GINGER, 5-7 cloves per gallon, all spice, nutmeg or anise your choice or none?
Procedure:
1. Clean and sterilize the Primary fermenter. Put frozen currants into nylon bags and put them into the primary fermenter to thaw. Sprinkle the frozen currants with a 1 tablet of crushed campden dissolved in small amount of warm water. Let thaw overnight approximately 12 hours.
2. Heat 12 liters of good water to 155- 175 degrees F; keep the heat as close to that temperature as possible – do not boil. Mix in the 17 pounds of honey slowly until it all dissolves do not let the honey stick to the bottom of the pan. Skim the foam and scum on top of the heating honey as it develops – approximately 30 minutes – DO NOT BOIL.
2. Put chopped pitted cherries, dried apricots and valiant grapes into the primary fermenter – if the grapes and cherries were frozen add them at the beginning to let thaw overnight. When the honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass or plastic, for instance) approximately 100 degrees F, add it over the fruit. Stir for three or four minutes.
3. Crush the Campden tablets and stir them into the primary fermenter. Stir in the pectic enzyme, Tartaric acid, tannin Bnnt slurry.
4. Make sure your Yeast is at room temperature – if it has been in the fridge take it out 12 hours prior to use.
5. Allow the mixture to rest for 12 hours at least until the temperature is at 70 degrees F. Pour in the other14 liters of good room temperature water – stir in well. Add the yeast nutrient per gallon to the primary fermenter or the Brew Heaven prepared nutrient acid mixture. Let rest for 12 hours. Stir well and check the PH, Specific Gravity, Acid and temperature – adjust if necessary.
6. Pitch the yeast (do not stir). Fermentation should be noticeable in 24 hours. Once fermentation starts stir twice daily until Specific Gravity reaches 1.030 – 1.020 (approximately 7 days). Remove the berries squeeze gently and discard them. Rack the Currant Must into the secondary fermenter (s). If necessary make up the volume with water. Install air lock (s). Add Vanilla bean and cinnamon sticks or your favorite spice (optional) and let continue fermenting for another fourteen to 24 days until the SG reaches 1.015 or lower depending on the yeast you are using (sweet or dry). When this SG has been achieved rack to a clean and sterilized primary add 3 campden crushed, degas, bnnt, add finings stir and rack to clean glass carboy (s) and attach air lock (s). Move to cool and dark storage for 2-3 weeks until clear. Rack again to clean carboy and again if necessary in two months. After 6 month’s bulk ageing bottle and cork. Or bulk age for 1 year and bottle – check air lock sulphite water levels frequently.
7. You can use Sorbate according to instructions prior to bottling when you are not going to go to the sparkling section.
You may create carbonation by adding a quarter teaspoon of corn sugar to each bottle. This is called "priming," the remaining yeasts will enjoy a little more food and the result is tiny bubbles which are trapped in the bottle creating that delightful fizz. Be careful not to over prime, or store the bottles in too warm a spot, as bottles can explode
• You can make your mead still, sparkling or both. Sparkling mead can only be sweetened with a sugar substitute and must be bottled in beer bottles - (grolic or E Z Cap for early use) or champagne bottles with special corks and wires.
• Clean and sanitize your bottles, caps, siphon and bottle filling equipment. Gently fill each bottle but do not cap until all are filled.
• When filling is complete you have the option of making some of the mead sparkling. To do this, add 1/4 teaspoon of corn sugar to each sparkling bottle. Remember the sorbate for the no sparkeling ones and this should be mixed in the primary with the young mead at the proper concentration – not to much- use recommendations on the package.
I JUST PICKED UP 30 POUNDS OF BLACKCURRANTS FROM THE FARM. NICE LARGE SIZE OF A NEWER CULTIVAR. THE ABOVE RECIPE IS WHAT I PLAN TO DO WITH THEM. PLEASE CRITIC AND ANY IDEAS WELCOME. CHEERS DAW
Comment