Billberry Melomel
8 jars Morrissons bilberries
8 jars Morrissons honey
4 teaspoons of Pectolase (Pectic enzyme)
1/2 taspoon Grape tannin
2 teaspoons Tartaric acid
1 1/2 teaspoons citric acid
1/2 teaspoon malic acid
(or replace above with 4 tsp acid blend)
5 teaspoons yeast nutrient
Lalvin K1V-1116 yeast
water to 11.5 litres
Origional TA was .4 g/l acid added took TA to .7 g/l
starting gravity 1.094
Starting Ph 3.24
Boiled 4 litres water and dissolved honey in it
Dumped bilberries in the blender and swoooooshed (was a little worried about the seeds but hey ho.....no noticable bitterness)
Tons and tons of gross lees
Racked to 2 5 litre DJ's and one 2 litre
fermented very quickly doewn to 1.002 still just blooping ocassionally
waiting a week or so before racking agian then stabilising and filtering.
Fantastic colour.
8 jars Morrissons bilberries
8 jars Morrissons honey
4 teaspoons of Pectolase (Pectic enzyme)
1/2 taspoon Grape tannin
2 teaspoons Tartaric acid
1 1/2 teaspoons citric acid
1/2 teaspoon malic acid
(or replace above with 4 tsp acid blend)
5 teaspoons yeast nutrient
Lalvin K1V-1116 yeast
water to 11.5 litres
Origional TA was .4 g/l acid added took TA to .7 g/l
starting gravity 1.094
Starting Ph 3.24
Boiled 4 litres water and dissolved honey in it
Dumped bilberries in the blender and swoooooshed (was a little worried about the seeds but hey ho.....no noticable bitterness)
Tons and tons of gross lees
Racked to 2 5 litre DJ's and one 2 litre
fermented very quickly doewn to 1.002 still just blooping ocassionally
waiting a week or so before racking agian then stabilising and filtering.
Fantastic colour.
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