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Adding fruit to sack sweet mead recipe

  • Thread starter Thread starter Robert Blees
  • Start date Start date
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Barrel Char Wood Products
Oh relates to what flavor profile?


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So as long as the flavor is ok, no off qualities, not too tart/acidic etc., I don't see how your final pH is too low. Typically if the pH were that low during ferment you might have expected your yeast to show some signs of stress, but you're beyond that now so no worries that I can think of. Unless low pH creates some sort of stability issue in storage, but I can't imagine that being the case either; usually food products with low pH have better shelf life.

IMHO, if you like the flavor, now it's all about stabilizing and clearing so you can bottle.
 
While I think the Marshal's carboy is perfectly fine for a traditional mead, I would not use it when doing fruit additions. Fruit caps tend to hold in heat and co2 which can stress the yeast. Many mead makers, myself included, "punch down" the cap daily to alleviate this issue. With the narrowing at the top, your fruit cap will be much thicker than in a traditional carboy or bucket which will compound this problem. JMO.
 
Thank u for the info. It all is appreciated. ...... I stirred up fruit cap daily three times. I would of never thought about the concentration.
In other news I used sparkleoid and it cleared up the haze but upon closer inspection with a flashlight I see tiny particles still floating ? Maybe pulp from the fruit. But. Do u guys thing a few month it will settle out of shouldn't filter then bulk age. Before bottling ?
So I drank some yesterday at my families Easter brunch lol. I took the last bit of. Mead that was on the lees , poured it into a gallon jug , cold crashed it. So it would separate more then I added some sugar to a bottle and put in the freezer ! If this "dregs" was great I imagine that the rest of the mead is gonna be fantastic. . I mean my aunt was doing backflips because it was so good I did make sure to get no lees in the test bottle


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this is what I woke up to after adding spark loid. And peptic enzyme
It looked really cloudy and almost nasty for its while fruit infusion


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has cleared a lot but I held up a flashlight and could see more pulp or clumps that haven't fallen is this normal and should I swirl it again or filter I have a 1 micron filter to use would u think it could hand this last haze
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Filter and bulk age ?!!!


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was able to filter the orange blossom vanilla bean today I'm so happy with the results can't wait to use on the melomel


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