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DAW'S MORAT - Mulberries

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  • DAW'S MORAT - Mulberries

    DAW ’S MORAT
    (Mulberry mead)




    For 23 liters (6 US gallons, 5.1 Imperial gallons)


     20 lbs Fresh Mulberries
     3 Lemons – the zest of two, pitted and peeled – remove all the pith
     17 lbs Honey (1 gallon of honey weighs about 12 lbs – 8 fl oz or 1 cup of honey weighs 12 oz – ¾ of a pound
     5 teaspoonful Pectic Enzyme
     5 teaspoonful Yeast Nutrient
     5 Campden Tablets crushed
     Wyeast 4184 Liquid Yeast – for residual sweetness, Other possible yeasts (Lalvin KIV-1116, ICV/D47, or Red Star Premier Cuvee).
     5 teaspoons - 1 gram/l before fermentation Tartaric acid and balance the mead with citric acid – 0.9 grams/l adds 1.0 g/l T.A. – or Brew Heaven - prepared acid blend nutrient mixture and adjust with citric acid after fermentation. (If using this cancel nutrient above and tartaric @ 5 tsp each).
     1/4 teaspoon Tannin
     1 VANILA BEAN OR 2 CINOMEN Sticks or 2-3 thin slices of ROOT GINGER or 5-7 cloves per gallon of must or all spice,nutmeg,cardomen or anise – your choice
     ¼ tsp of Bnnt -0.5 g/l slurry during fermentation, 0.5 g/l Bnnt slurry and at least one racking to remove settled crystals and 0.25 g/l Sparkeloid dissolved in hot water and stirred into the top of the mead after the Bnnt has settled.
     Starting pH 3.00 – 4.00 (3.00 best)

    Procedure:

    1. Into the Primary fermenter at least 12 hours previously and after the cleaning and sterilizing of the primary fermenting vessel, brewing area and implements put the frozen Mulberries into nylon straining bags in the cleaned primary fermenter and let them thaw. Sprinkle the frozen mulberries with 1 tablet of crushed Campden mixed in warm water.
    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. After off the heat pour slowly over the thawed berries and juice in the primary fermenter. Stir, squish and let rest until the temperature reaches 100 degrees F. Stir in acid, crushed campden pectic enzyme, tannin and Bnnt slurry.



    3. Allow the mixture to rest for 12 hours at least until the temperature is at 70 degrees F. Mix in the other14 liters of good room temperature water – stir in well. Add the yeast nutrient per gallon to the primary fermenter and stir in well. Let rest for 12 hours. Stir well and check the PH, Specific Gravity and temperature – adjust as necessary.


    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. 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 Morat Must into the secondary glass fermenter(s). If necessary make up the volume with water. Install air lock. Add Vanilla bean and cinnamon sticks or other spices if you want and let continue fermenting for another 14 to 24 days until the SG reaches 1.000-1.005 (sweet mead) 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 check PH, and T.A (3.00 ph, .6 T.A.). Add 3 campden crushed, degas, add Bnnt, finings stir and rack to clean glass carboy and attach air lock. 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 if necessary bulk age 1 year.


    NOTE: This will make slightly more than the 23 liters, I like to have the extra for toping-up. Cheers!


    THIS IS THE MORAT RECIPE THAT I PLAN TO USE FOR THE MULBERIES FROM OUR GARDEN BUSH THIS SEASON. ANY IDEAS COMMENTS GREATLY APPRECIATED. DAW
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