Raspberry (or Other Fruit) Mead Question
Posted 19 September 2010 - 10:21 PM
I plan to try a 2 gallon test batch of raspberry mead, supplemented with a few blackberries. After the primary stage was about done, I was going to split the batch in two, letting one go as is and adding more honey to the other. The goal is to have one gallon that is dry and one gallon that is slightly sweet (due to a friend's request).
Posted 20 September 2010 - 01:30 AM
Posted 20 September 2010 - 08:03 AM
In short, it is best to treat it like a wine and punch the cap.
(Past years are always better)
Posted 26 September 2010 - 01:00 AM
The judicious use of pectolase not only helps with pectin problems but also with flavour/colour extraction........
OK. That's what I'll do. Thanks guys.
Posted 05 December 2010 - 10:32 PM
In about 3 or 4 weeks, the jugs were extremely clear. Clearer than any of my wines have been in that amount of time. After about 8 weeks total in the secondary, I racked. I sampled each of the jugs. The idea was that each jug would have progressively sweeter mead, but all of them turned out very dry. They all had that kind of "hot" taste / feel to them. The raspberries gave the mead a pronounced aroma, perhaps a bit stronger than I had anticipated, especially since I cut back based on what others have said. It wasn't offensive or overpowering, just more than expected. Anyway, I suppose both of these things will mellow out with time. I guess I'll just have to wait a year or so to find out. Based on the clarity, it looks like it's ready to bottle, but it hasn't even been three months since I started. I'll let it sit a bit longer, but it's hard to suppress that urge to get it in a bottle so I can start drinking it.
Posted 08 December 2010 - 05:50 PM
If you added honey and water to top up... you increased the alcohol content. That hot taste might take a while to settle down.
#61 Blueberry #60 Mixed berry #59 Niagara #58 Moscato #57 Piesporter- kit #56 Raspberry Melomel #55 Rhubarb
#54 White Grape/Peach #53 Elder Pee #52 Elderberry #51 Black Currant Pee #50 Black Currant #49 Elderflower
#47 Dandelion #46 ELDER PEE #45 Elderberry (seconds)
Posted 11 December 2010 - 11:06 AM
Juniper Hill Cellars - Vinifera, Hybrid and Mead Wines
Juniper Hill Brewery - AG since 2012
Posted 04 February 2012 - 07:26 AM
Posted 04 February 2012 - 07:43 AM
Posted 11 February 2012 - 03:35 PM
What is your preferred method to fine a mead? I have a chocolate mead that has not cleared well at 11 months.
Back Yard Vines.
Posted 11 February 2012 - 04:10 PM
Posted 11 February 2012 - 06:11 PM
Posted 11 February 2012 - 07:04 PM
JUST DISCOVERED THERE IS A STEVE'S CHOCOLATE MEAD CLEARING thread that was started....http://www.winepress...-mead-clearing/
Amateur Winemakers Of Louisville: http://www.facebook....37454883025144/
Posted 19 February 2012 - 05:25 PM
I racked the second time at 4 months, SG 1.000, added a Campden, and 8 oz Hershey's syrup. SG after the syrup was 1.020. The mead was fairly clear. Unfortunately I did not add sorbate at the same time. The mead started fermenting again so I added sorbate 2 days later when I realized what was happening. It did get more cloudy when it started fermenting the second time. I have had it out in the cool garage and it seems to be a little more clear now although darker after the syrup was added. I think I'll bottle next month. That will be a year.
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