Recently made a blueberry melomel
Recipe as follows.
17.4lb pounds of Orange Blossom Honey
Enough spring water to fill remaining of 6 gallon bucket
4 pounds of blueberries primary
20g fermaid O
12.5g GoFerm
5 Camden Tablets
7g Potassium BiCarbonate
1/2 tsp Pectin Enzyme
10g of Lavin 71B
Let the above recipe ferment for a month before I racked into a 5 gallon carboy.
Let is sit in the 5 gallon carboy for a month before I racked into 5 one gallon carboys with varying amount of vintners blueberry fruit puree (left one with no fruit for topping off). Added 1/3 oak spiral to 2 of the one gallon batches.
After two weeks I racked these 5 gallon batches and topped off with leftover and ended with 4 gallons. They have now been sitting for a little over a month and have had no signs of fermentation for quite sometime.
There is about a half inch or so of lees, maybe more, that has accumulated in each.
Seeing as it's 71b I was wondering if it would be a good time to bottle now or if I should continue to let them bulk age on the lees?
In bottling should I re-rack into a bucket or carboy before stabilizing?
I will certainly have a headspace either way, guessing it isn't a major issue if I bottle within a few days? -bucket has more headspace but easier to check gravity and backsweeten in it i'd assume.
Recipe as follows.
17.4lb pounds of Orange Blossom Honey
Enough spring water to fill remaining of 6 gallon bucket
4 pounds of blueberries primary
20g fermaid O
12.5g GoFerm
5 Camden Tablets
7g Potassium BiCarbonate
1/2 tsp Pectin Enzyme
10g of Lavin 71B
Let the above recipe ferment for a month before I racked into a 5 gallon carboy.
Let is sit in the 5 gallon carboy for a month before I racked into 5 one gallon carboys with varying amount of vintners blueberry fruit puree (left one with no fruit for topping off). Added 1/3 oak spiral to 2 of the one gallon batches.
After two weeks I racked these 5 gallon batches and topped off with leftover and ended with 4 gallons. They have now been sitting for a little over a month and have had no signs of fermentation for quite sometime.
There is about a half inch or so of lees, maybe more, that has accumulated in each.
Seeing as it's 71b I was wondering if it would be a good time to bottle now or if I should continue to let them bulk age on the lees?
In bottling should I re-rack into a bucket or carboy before stabilizing?
I will certainly have a headspace either way, guessing it isn't a major issue if I bottle within a few days? -bucket has more headspace but easier to check gravity and backsweeten in it i'd assume.
