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Two Basic Melomel Questions

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ejcrist

NewBee
Registered Member
Jun 23, 2015
25
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Phoenix, AZ
I'm in the process of making my first batch of mead which is actually a mango melomel. It's almost done the primary fermentation so I'll be racking into a carboy very soon. My first question is after-the-fact, but I've been punching down the cap twice daily like you do when making wine. Is that the correct thing to do when making a melomel? Intuitively I believe it is for the same reasons you do it when making grape wine (allow gas to escape, inhibit mold, and impart flavor). For the first 8 days I stirred the mead three times a day so I really wasn't punching down the cap, but after day eight I omitted the stirring and just pushed the mango slices down. They weren't floating very much the last two days so I'm not sure it was necessary but I lightly pushed the slices under anyway. I just wat to be careful not to oxidize the mead but 'm thinking I'm fine since it should have a layer of gas blanketing it.

My second question involves racking the mead into the secondary. I'll be using an auto-siphon and I'm worried it might get clogged with mango debris. Is there any standard operating procedure that you should do to avoid clogging? I thought about putting a piece of cheesecloth or fabricating some type of screen over the siphon bottom but I'm interested in what others do.

Thanks, Gene
 
Yes, punching it down was the correct thing to do and you are correct that there should have been a blanket of CO2 over it so you should be just fine.

As far as the mango pieces, if the are large enough, or completely sunk to the bottom I don't worry and am just careful with my siphon. On the other hand if they are still suspended and smallish, then yes a piece of Cheesecloth would help (just sterilize it first).


Cheers
Jay
 
I learned a trick from oskaar when racking off lots of fruit. I use a sterilized stainless steel scouring pad over the end of my racking cane. You can get them at walmart in a pack of three. Works great.
 
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