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Vintner's Harvest Fruit Wine Base - Cherry

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wy_white_wolf

NewBee
Registered Member
Mar 6, 2010
27
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0
Hi,

Has anyone used this in making mead? I'm thinking of following the 5 gallon wine recipe on the can and substitute 15lbs of honey for the 12lbs of suger.

Basic ingedients:

1 - 96 oz cherry fruit wine base
15lbs honey
2 tsp - acid blend
4 tsp - Yeast Nutrient
2.5 tsp Pectic enzyme
1/2 tsp wine tannin
5 campden tablets
1 packet yeast (haven't determined yet)

Any suggestions on changes?

I've made a few batches of JAOM over the last year that all turned out great. Tried a couple of other meads with limited luck.

Thanks.

WWW
 
Definitely drop the acid blend addition at the beginning, it can make things difficult for the yeast. Acid additions are best done after fermentation is complete - ideally after 5 or 6 months of aging (so you can accurately evalute whether it even needs any acid), and then done to taste, not by a random amount.

You shouldn't need the campden tablets at all either, they're unnecessary here.
 
The Campden tablets will be useful to add after fermentation to help protect the color during aging.

I too prefer to wait on the acid, though adding it is unlikely to cause a problem in a melomel like this as the fruit will provide enough buffering capacity to prevent drastic pH drops.

The amount of honey depends on what you want to end up with; sweet or dry; low or high ABV? That will also impact yeast choice. However you decide to go, I would go by gravity and not by the weight of honey so that you get the result you want.

And Welcome to GotMead!
 
Thanks for the welcome.

Guess what I want is a med to semi-sweet after dinner mead that could be used as a dinner mead with the right meal.

I didn't have any experiance with making wine or beer before starting my first batch of JAO. I have made several batches of kit wines since then to try and gain experience and knowledge.

I think these are about the final numbers I may want.

FG - 1.010 to 1.015
ABV - 12-13%

I haven't back sweetened anything yet. Maybe this might be a good one to learn that on. So a SG of 1.100 might be about right if I can get it to ferment to dry than backsweeten with honey/cherry juice.

I'm thinking 71B-1122 for the yeast mostly because that's what I've been using with good luck but would consider any other suggestions.

Thanks WWW
 
71B is probably a good choice, it's my go-to yeast for a lot of meads, and always the first one I'll recommend to people who aren't really comfortable with a lot of fermentation management (staggered nutrients, aeration, though those do work well with 71B, it's just also totally happpy being left alone with minimal nutrients).
 
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