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  • Raspberry Mead

    This is a raspberry, blackberry, apricot, sour cherry blend that I an currebtly fermenting. Please critic - all awelcome. Cheers DAW



    DAW’S MELOMEL


    (Raspberry berry Mead)




    *For 12 liters (3.2 US gallons, 2.6 Imperial gallons)

     12 lbs ( kg’s) Frozen Raspberries
     1.5 lbs (kg’s) Frozen Blackberries
     1.0 lbs (kg’s) Frozen Pitted Apricots
     1.5 lbs (kg’s) Frozen Sour Cherries (Evans)
     10 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
     2.25 teaspoonfuls Pectic Enzyme
     2.25 teaspoonfuls Yeast Nutrient
     3 Campden Tablets crushed
     Lalvin KIV 1116
     2.25 teaspoonfuls of Tartaric acid - 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 after fermentation.
     1/8 teaspoon Tannin
     1 VANILA BEAN OR 2 CINOMEN STICKS or 2 – 3 thin slices of ROOT GINGER or 5-7 cloves per gallon or all spice, nutmeg or anise
     1.25 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

    Procedure:

    1. Into the Primary fermenter at least 12 hours previously and after the cleaning and sterilizing of the primary fermenting vessel put in the frozen Fruit into nylon straining bags and let them thaw. Sprinkle the frozen Fruit with a 1 crushed tablet of Campden and mixed in warm water.


    2. Heat 5 liters of good water to 155 - 175 degrees F; keep the heat as close to that temperature as possible. Mix in the 17 pounds of honey slowly until it all dissolves; do not let it 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 from the berries in the primary fermenter. Let rest until temperature reaches 100 degrees or less F. Stir in the pectic enzyme, Tartaric acid, tannin, crushed campden and Bnnt slurry.

    3. Make sure your Yeast is at room temperature – if it has been in the fridge take it out 12 hours prior to use.


    4. Allow the mixture to rest for 12 hours at least until the temperature is at 70 degrees F. Mix in the other10 liters of good room temperature water – stir in well. Add the yeast nutrient per gallon to the primary fermenter. Let rest for 12 hours. Stir well and check the PH, Specific Gravity and temperature – adjust as necessary.

    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 Fruit after 5 strong days of fermentation (the seed may break down and cause a bitter taste – by this time the Fruit will be well chewed by the yeast), squeeze gently and discard them. Rack the Fruit Must into the secondary fermenter. If necessary make up the volume with water. Install air lock. Add Vanilla bean and cinnamon sticks and let continue fermenting for another fourteen 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.


    6. Stir the fermenting melomel 2 times a day once the fermentation starts until the first racking.

    NOTE: This will total a little more than the 12 liters but I like to have a few liters extra for the top-up. Cheers!

    * NOTE: Raspberry approx 75%
    Blackberry approx- 9%
    Apricots approx – 9%
    Sour Cherries approx – 6%
    Your choice – blackberries/raspberries flavoring compliment each other. Blackberries are citric fruits the others are all malic fruits.



    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 sparkling 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.
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