1st Mead = 1st Melomel

[sbirchenough]

Also, at this point I really feel no need to back sweeten. The mead is not cloying, but still has a hint of sweetness.

So would you say just 3 campden tabs, or is it necessary.

Yeah, I also thought that the ph was low and that 71b did get the job way done! It's strong, but the test batch is seeming pretty good.

 

[Medsen Fey]

Orig 3 gallons of mead (no berry), later with + 2 qt's juice. The half gallon bit was what was left over once the two went together, hence my sample batch.

Ahh! I understand now. Thank you for the clarification. So you added 1/2 gallon of berry juice to what was a 14% ABV mead. Depending on the gravity of the juice, your resulting mead ABV is probably around 12.5% so it probably is wise to stabilize if you do want to sweeten.

3 Campden tablets for the big batch, and a 1/2 for the left over. If you want to try to sweeten the smaller batch without stabilizing just to see if the yeast will start up again, that would be an easy way to test it.

 

[sbirchenough]

So no need for campden if I am not going to back sweeten? Just bottle emm up?

Thanks Medsen!

 

[Medsen Fey]

Even if you are not planning to sweeten them, treating with Campden tablets (KMeta) may still be a good idea. The antioxidant properties tend to allow fruit wines (and melomels) to last longer without signs of oxidation - especially with sub-optimal storage conditions. They may also protect against unwanted malolactic fermentation, or spoilage organisms in some cases.

For stabilizing to sweeten, you need both Campden tablets and sorbate.

 

[teejay58]

This mead sounds like one I'd like to make. It'll be my second attempt ever, at fermenting anything (the first is still fermenting in the pantry). Thought I'd consolidate the recipe and all the answers to make a clear picture so just in case I misunderstood something, it can be corrected.

Make a plain mead with:
9 lb honey
3 gallons water
Lalvin 71b yeast
O.G. = 1.105 to 1.108

When fermentation stops, rack onto 8 lbs crushed berries.
Let this sit for a few days til the berry color bleaches out, then rack off.
F.G. = .990
pH = 2.8

Possibly add Potassium Carbonate to adjust pH. (Not sure what would make me wanna do this. Tips solicited.)

Let it clear, then add Campden (KMeta) tablets to stabilize (1 tablet per gallon).

If it's not sweet enough and you want to backsweeten, sorbate needs to be added to prevent the fermentation from starting again.

This will make about 3.5 gallons of mead, so best to have a spare 1/2 gallon carboy and airlock available when you add the berries.

Somebody mentioned adding pectin to prevent fruit haze. Is this only when you use berries in the primary? I am seeking a semi-sweet blackberry mead with a LOT of blackberry taste in it. I had one once that tasted like a liqueur. The flavor was intense. And I'd like to make one like that. Do I need to put berries in the primary as well to get that intense flavor?

 

[AToE]

This looks like a good plan, it will not be semi sweet though, probably dry - but that might be awesome. I would go ahead with this plan, and then after 8 months or so of aging I'd see if it needs more fruit and then you can always add more as you feel necessary.

 

[Chevette Girl]

I am seeking a semi-sweet blackberry mead with a LOT of blackberry taste in it. I had one once that tasted like a liqueur. The flavor was intense. And I'd like to make one like that. Do I need to put berries in the primary as well to get that intense flavor?

My standard blackberry sweet mead is a variation on Joe's, I add 3-1/2 lbs honey and 2 - 6 oz containers of blackberries, squashed, plus a teaspoon of bread yeast, fill up to a gallon... if you started with 3 lbs in a gallon rather than 3 lbs plus a gallon, and bread yeast, you'd probably get something with some residual sugar but not as much as a typical JAO recipe...