SD-SLIM
Well-Known Member
No, you can go with any berry
going to make this soon. question. could i use my plastic buckets or will i end up with crazy off flavors? second question is anyone have a good place to buy honey in bulk?
I’ve used plastic buckets for almost everything I’ve done. I’ve never had any issues as long as the buckets are kept clean and sterilized. As for the Honey, if you find a place let me know. I’m always looking and have been mostly unsuccessful.
Imo, any wild yeast and bacteria will quickly be dominated by the lab cultured yeast (in their billions) but allowing the indigenous cultures a few hours to work on the sugars will only add desirable complexity. I don't see the advantage of purging those cultures when I am making a mead at home. If I was making 1000 gallons and consistency was a requirement that might be a different story... (though in truth, as a card carrying contrarian I am not certain it would be)...
So my cherry berry has been sitting for a year i think racked once still some debris floating. Not wortied about it but im wondering if i should bottle now or wait, cold crash it maybe? Taste pretty good btw and a little stronger than i expected.
I second all of this. Rack, rack, rack, rack. Cold crash is a must imo to prevent that late sediment in bottle.I'm very new to all this, bit I have learned that even if it looks clear as glass.... If you bottle it too early you will find sediment on the bottom of your bottles in a month or two. Not the end of the world, bit it seems time is the only sure sullution to dropping all sediment.
I usually rack 3 or 4 times before bottling to remove sediment, which really improves the taste and look.
I cold crash my 1 gallons in the freezer for an hour before doing a final racking as well, it does help.
So...Long time beer making guy here, up to 15 gal batches, rehoming it faster than I can make it. Trying my hand at mead now and decided to try this receipe first. Smells great out of the pot.Hello All,
I made a Cherry Berry Mead last year and loved it...so a couple of weeks ago I brewed up some more and thought I would share!
- 12 Pounds Light Amber Honey
- 12 Pounds of Frozen Strawberries
- 2 Quarts Welch's White Grape Cherry 100% Juice
- 2 teaspoons of yeast nutrients
- Wyeast 4184 Sweet Mead
- 1 Gallons of Water
For my base I start by boiling a gallon of water....while the water is boiling I pour the honey in to a mixing pot, then I use the boiling water to get the rest of the honey out of the jug...when jug is clear, discard the rest of the boiling water (the hotter you make your base, the more cooling you will need to do). Now you have honey and water, its time to add the Welch's Juice and Yeast Nutrient....mix everything together and pour in to fermenter...add cold water to bring up to five gallons...mix or shake to combine ingredients and aerate.
At this point you will want to add strawberries...I prefer to puree my berries and place them in to the fermenter, its my experience that it helps speed the process and really brings in the berry flavor...the draw back is that you will need to rack it another time to get it crystal clear.
Pour in yeast and primary ferment for 2 weeks, rack to a secondary for 3 weeks and finally rack again for 1 week for clarification.
Bottle and let age for 3 months and give it a try...at 6 months it's a piece of art!
Isn't the honey being added to boiling water to dissolve[emoji16]That’s about what my buddy said. Plus the guy I bought the honey from said it pasteurizes at 117 degrees f, not sure if it would get that high before in the fermenter.
I’m thinking of starting this next weekend, second racking of a blueberry cider should be Friday or Saturday. Guessing.
I have added gelatin to my beers to get them to clear, wonder if it would work for this. But it seems that time is a meads best friend.I'm new to mead making, but have been brewing beer for about 9 months now. I've noticed that in the pictures of this mead, its not very clear. Could you add whirl floc, or Irish moss to this, and would it have the same effect, as it does in beer. I used whirl floc on my last brew and it came out crystal clear.
Question: I am going on week 5 in the fermentation process and I am still seeing fermentation action. So since I am new to this mead brewing stuff what is my next step to get this to stop? Or will it stop in time? Just waiting for this to clear up and stop to be able to bottle and age and was wondeing if this was normal for mead?Hello All,
I made a Cherry Berry Mead last year and loved it...so a couple of weeks ago I brewed up some more and thought I would share!
- 12 Pounds Light Amber Honey
- 12 Pounds of Frozen Strawberries
- 2 Quarts Welch's White Grape Cherry 100% Juice
- 2 teaspoons of yeast nutrients
- Wyeast 4184 Sweet Mead
- 1 Gallons of Water
For my base I start by boiling a gallon of water....while the water is boiling I pour the honey in to a mixing pot, then I use the boiling water to get the rest of the honey out of the jug...when jug is clear, discard the rest of the boiling water (the hotter you make your base, the more cooling you will need to do). Now you have honey and water, its time to add the Welch's Juice and Yeast Nutrient....mix everything together and pour in to fermenter...add cold water to bring up to five gallons...mix or shake to combine ingredients and aerate.
At this point you will want to add strawberries...I prefer to puree my berries and place them in to the fermenter, its my experience that it helps speed the process and really brings in the berry flavor...the draw back is that you will need to rack it another time to get it crystal clear.
Pour in yeast and primary ferment for 2 weeks, rack to a secondary for 3 weeks and finally rack again for 1 week for clarification.
Bottle and let age for 3 months and give it a try...at 6 months it's a piece of art!
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