Howdy folks,
My daughter is recently engaged and I have offered to make the mead for the occasion. I plan to make three different Meads, a Melomel, a flat Traditional, and a sparkling Traditional. Three gallons each of the Melomel and Traditional and two gallons of the sparkling. I must state that I am not greatly experienced having only made three gallons of JAOM.
The Melomel I wish to make will use local Alfalfa honey and dark sweet cherries. The final specific gravity I am aiming for is around 1.020 with an ABV of 10 to 12 percent. The wedding will be sometime in 2020 so the Mead should have plenty time to age. I am leaning towards using 71B yeast for the Melomel and flat Traditional.
I know that at this time of the year it is not possible to get fresh cherries so I am left with frozen or concentrated juice from the local wine shop or a combination.
My questions are: 1.Should I feed the yeast with a stepped approach or give them nutrients in the beginning and let 'em go to town.
2. I am thinking of using frozen cherries in the beginning, checking the spg and adjusting to taste and final spg sfter te first racking. How does that sound to the rest of you?
3. After obtaining the ABV and taste I am looking for would it be best to bulk age in the carboy or in bottles?
Thank you in advance for any help / suggestions you can offer.
My daughter is recently engaged and I have offered to make the mead for the occasion. I plan to make three different Meads, a Melomel, a flat Traditional, and a sparkling Traditional. Three gallons each of the Melomel and Traditional and two gallons of the sparkling. I must state that I am not greatly experienced having only made three gallons of JAOM.
The Melomel I wish to make will use local Alfalfa honey and dark sweet cherries. The final specific gravity I am aiming for is around 1.020 with an ABV of 10 to 12 percent. The wedding will be sometime in 2020 so the Mead should have plenty time to age. I am leaning towards using 71B yeast for the Melomel and flat Traditional.
I know that at this time of the year it is not possible to get fresh cherries so I am left with frozen or concentrated juice from the local wine shop or a combination.
My questions are: 1.Should I feed the yeast with a stepped approach or give them nutrients in the beginning and let 'em go to town.
2. I am thinking of using frozen cherries in the beginning, checking the spg and adjusting to taste and final spg sfter te first racking. How does that sound to the rest of you?
3. After obtaining the ABV and taste I am looking for would it be best to bulk age in the carboy or in bottles?
Thank you in advance for any help / suggestions you can offer.
