Lmst

#melomel

I racked the blackberry melomel (mead) into a carboy. Since the fruit was in a bag this process just removes seeds which were the only thing left in the bag. I topped it up with 1 cup of water, 15 grams of bentonite, and less than 100 grams of honey. The top of the carboy volume is always deceiving.

#mead #homebrewing #melomel #alcohol #fermenting #blackberries

A photo showing a mesh bag inflated with air from fermentation in a 7 gallon fermentation bucket. It floats in a red liquid of blackberries and honey and water.

The specific gravity reading looks like about 1.018. The melomel mead is also kind of clear.

The carboy is very full after all additions. It is 80 mm from the top of the neck and has a little foam from the excitement of adding the bentonite/honey slurry.

Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.

I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.

Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.

#mead #homebrewing #melomel #alcohol #fermenting

A very large stainless pot full of frozen blackberries with sugar sprinkled on top.

$A photo through the eyepiece of a brix refractometer showing the reading with the blackberry juice which is around 14 brix and 1.057 SG.$

The fermentation bucket full of the berry and honey juice and a thermometer showing 68.2F degrees which is 20.1C. There is a hydrometer floating in the liquid and part of the brew bag that's tied off floating next to it.

A photo of a glass measuring cup with rehydrated yeast about to be poured into the berry and honey juice which is must... I chose to rehydrate because I felt mead purists would hunt me down if I didn't... I usually sprinkle. The Lalvin is only 5g packets and I'm cheap so I only used one so taking the best care of the yeast is easy to do plus it gave me a break to eat lunch. The bucket is full 20 mm above the 23 liter line with the idea being that the racked melomel will fill a 23 liter carboy and also not ferment too fast and plug the air lock and cause a big red mess that looks like a massacre happened.

Racked my first cherry #melomel tonight! Using 3lbs of cherries (Rainier maybe?) from the tree in our yard. 1lb in primary and 2 in secondary. Using the new 5l (1.3g) fermenter, more headroom than I wanted but it'll do. Added a vanilla bean for extra goodness. Tasting pretty good for 3 weeks, I'm getting excited already. #mead

A glass fermenter jar with a bright red lid and an upside down bucket sit on a kitchen towel in a kitchen. The fermenter is mostly filled with a cloudy brown liquid and a mesh bag is visible

Hopefully the beginning of a nice #homebrewing #adventure. #homemade #mead #fermentation #video. #melomel from summer #blackcurrant #berries grown in my own #garden in #finland.

Codename : Westfort Saskatoon/Elderberry Mead
Until now, I had used 1-2 lbs of honey to make my mead, it was time to increase it to about 3 lbs, and try get a mead that comes in over 16%. Plus I wanted to throw in some Saskatoons for good measure. Stay tuned, I may opt to add in some French oak chips to enhance the flavour.
Ingredients

3 Lbs […]

https://breowanthorpe.beer/2024/05/melomel-mead-2/

My second #homebrew on the #AnvilFoundry. Boiling out the toxins from the elderberries for this tasty #melomel #mead before adding my honey and spices

Better late than never 😉

Though a couple days later than I planned, I bottled my #Blackberry #Apple #Malt #Honey #mead today! (So that's a uh... fruited #braggot #cyser #melomel #fusion for my fellow #homebrew #geeks 🤓)

It drinks like a #rosé with #attitude

OG 1.080
FG 1.002

10.24% ABV 🥂

It's going to be phenomenal with some #naughty #cheeses this spring and #summer #season 😋

#cheese #mead #StepAwayFromTheWritingDesk #craft #homebrew #create #geek #keg #bottle

Contemplating what makes yeast happy (specifically Lalvin's Saccharomyces cerevisiae var. cerevisiae.) It is as true for any larger livestock kept as for the very small, for any who will meet their demise at the keeper's hand- treat them well, find out what makes for a comfortable, productive life and give them that. When they go, what they have given you will taste better than if less care had been taken.
#mead #melomel

The new 1.4 gallon fermenters with 2 more batches of dark cherry melomel (mead). This recipe and method differs from the previous 2 gallons of dark cherry goodness I posted about earlier. I'm interested in the difference in yeast progress and taste. The bluish-white looking things inside are mesh bags filled with cherries. Also threw in a pic of one of the earlier batches to show just how dark it's getting.
#mead #melomel

Visited 3 stores and hunted down the last ingredients needed, got all the bits ready then realized I had neglected to thaw the 6lbs of cherries. This'll take a minute. Maybe I'll reschedule this adventure to tomorrow.
#mead #melomel

After two days of quiet, the dark cherry melomel began a second ferment. The CO2 bubbles coming up though the mead have pushed large islands of pinkish, spongy fruit to the surface, giving it a questionable look. But all is well. The yeast are just attacking the fruit sugars and will stop when ABV is up over 12% again. It's a real bloopfest in there. I'll give it a week & take some more readings then. Images with and without light shining through fermenter:
#mead #melomel

#melomel

Client Info