Need advice on Mead w/fruit
Brian Wendt
how to proceed. I've got new two batches of mead brewing, and I don't
want to screw them up. I've brewed a half dozen batches of beer
successfully, and one batch of mead that turned out pretty darn good.
But this is the first time I've used fruit -- other than a failed attempt
at a cherry wheat beer a couple years ago.
I started the batch with 14 lbs of wildflower honey in 6.5 gallons of
water about six weeks ago. About the same time, I purchased 10lbs of
tart blackberrys and 15lbs of blueberrys, which have been in the freezer
ever since.
Two days ago, I divided the 6.5 gallons of honey mead, putting 3 gallons
in a 5 gal carboy and 3.5 gallons into a 6 gal carboy. I defrosted the fruit,
and crushed it. The blackberrys went in the 5 gal carboy and the blueberrys
went in the 6 gal carboy. I topped both carboys off with distilled water
and added some yeast nutrient.
I am working on the assumption that the yeast that was originally pitched
in the honey mead 6 weeks ago will now "wake up". Is this a correct
assumption, or do I need to repitch? Each batch will work out to
seven lbs of honey and 10-15 lbs of fruit. With this sugar content,
should I use champagne yeast? I originally pitched with sweet mead
yeast, and obviously it did not ferment completely.
Also, how long should I allow the mead to ferment with the fruit before
I rack it?
Finally, the fruit seems to be occupying at least 1 gal each of the
carboys' volumes. When I do siphon the mead off the fruit, should I top
it off with distilled water? If I don't, I'll probably have 8 inches
of headspace in the secondary (tertiary?) carboys.
One observation: The blueberrys are beginning to float to the top of
their carboy en masse. Originally 95% of them were at the bottom. Now
this entire group has floated up to six inches above the bottom, after
two days. Perhaps this means they are being lifted by trapped CO2 bubbles
generated by the yeast?
--
------------------------------------------------------------------------
Brian Michael Wendt Telecom Net Specialist bwe...@nyx.cs.du.edu
"Petty turf wars on the net represent an inability to deal with life
outside a clique." -- Paul Perrott
Sylverre Polhemus
(snipped a lot of detail)
>added yeast nutrient
>I am working on the assumption that the yeast. . . will now "wake up"
>also, how long do I let the fruit ferment before I rack it?
> do I top off with distilled water?
Let's see. . . the yeast nutrient was probably unnecessary, though I
wouldn't worry about it; it won't hurt anything.
Yes, the yeast will "wake up" (in fact, it probably has by the time
you read this). If your blueberries are floating to the top, it's a
sign that fermentation is in progress (or so I'm told), so just keep
an eye on the blackberry.
How long you let it ferment is up to you. Adding fruit after the
primary ferment, you don't have to worry too much about spoilage
(though some people recommend agitating the mead from time to time,
to keep the fruit covered). I usually leave fruit in from about two
weeks to about six. Depending upon the yeast activity, mostly, and
when I have the desire to play in the brewery. The best advice I have
it to watch the fruit. If your carboy is clear, this is _much_ easier.
1) it has to float. Don't even think about removing it before this point.
You won't be able to taste any fruit in the final product.
2) it should bleach -- the color should transfer to the mead
3) it will begin to disintegrate. This is a great time to rack!
If you time it properly, the fruit will be floating at the top, where
it can be easily removed using a sterile slotted spoon (as opposed to
fertile? :-} ) If you wait too long, it's gook. Clogs your siphon
tube, takes longer to clear, and sometimes imparts a bitter taste
(it ages out, don't worry)
If you are really ambitious, you can do this and then add more fruit.
Or not, your choice.
Topping off: distilled water dilutes the mead. You might want this, I
don't know. If you don't, you might want to rack it off to a smaller
carboy. Or remove the oxygen. Melomels (fruit meads) do tend to oxidize,
so headspace isn't generally a good idea (in my experience).
Hope all this helps (and I do apologize for the length). Have fun!
Sylv...@tyche.lib.utexas.edu
He was mead in the lees, and ale-ing, surely a sight for sour wines.
Mike Pearce
Brian Wendt <bwe...@nyx10.cs.du.edu> wrote:
>
> One observation: The blueberrys are beginning to float to the top of
>their carboy en masse. Originally 95% of them were at the bottom. Now
>this entire group has floated up to six inches above the bottom, after
>two days. Perhaps this means they are being lifted by trapped CO2 bubbles
>generated by the yeast?
>--
I think you may find that the the blueberries are showing a tendency
to act like lots of mini-hydrometers. In that they are showing how the
SG is changing.
I have added whole cherries to a completed raspberry mead to preserve
the cherries and give the mead some more flavor. I also added some more
sugar to taste. Cherries originally floated but are now moving down.
I guess as the sugar is converted.