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  • Blackberry Mead

    This is a blackberry Mead that I am working on. It is fermenting beautifully in the primary as we speak. I used the 71B-1122 Lalvin Yeast on this one. This will test the alcohol tolerance of the yeast rating. Critic and add comments - all welcome. Cheers DAW


    DAW’S MELOMEL
    (Blackberry Mead)




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


     24.3 lbs Fresh then Frozen Blackberries
     3 Lemons and the zest of two peeled and pitted
     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 and slightly less alcohol – 12-14 % or use Lalvin KIV-1116, ICV/D-47 or Red Star Premier Cuvee – for more dryness and alcohol tolerance).
     5 teaspoonfull 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. If using prepared mixture from Brew Heaven cancel acid and nutrient above.
     1/4 teaspoon Tannin
     1 VANILA BEAN OR 2 CINOMEN STICKS or 2 – 3 thin slices of ROOT GINGER, cloves 5-7/gallon, all spice, nutmeg, anise, omit if not wanted your choice
     2¼ 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 (as/manufactures directions) dissolved in hot water and stirred into the top of the mead after the Bnnt has settled.
     Starting PH 3.00 – 4.00, hopefully closer to 3.00

    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 Blackberries into nylon straining bags and let them thaw. Sprinkle the frozen blackberries with a 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 from the berries in the primary fermenter. Let cool to approximately 100 degrees F. Crush Campden tablets; stir them into the primary fermenter. Stir in the pectic enzyme, Tartaric acid, tannin 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 must 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 (no chlorine) stir in well. Add the yeast nutrient per gallon to the primary fermenter, stir in well. Let rest for 12 hours. Stir well and check the PH, Specific Gravity and temperature – adjust if 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 blackberries on the 4th day after fermentation starts (blackberry seeds may degrade to cause bitter flavor) squeeze gently and discard them. Rack the Blackberry Must into the secondary fermenter. If necessary make up the volume with water. Install air lock. Add Vanilla bean and cinnamon sticks or spices if you wish and let the must 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.), adjust if necessary. 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 more than the 23 liters; I like to make a few liters extra for toping – up. Cheers!












    .
    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.

    * Note with all the new blackberry varieties there are now some that contain fewer and much finer seeds. I believe that these seeds will not be the problem as are the wild varieties with much larger seeds. I therefore feel that with these new varieties we should be able to let them stay in the must until the SG of 1.020- 1.030 has been achieved. This will usually be around the 7 days of the Primary fermentation process.
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