That's a long way to go (about 400 miles) to meet some fellow brewers, but I usually ride to Sturgis in August (with a Denver area stop-over) so perhaps if something is going on around the first week of August... or we could at least go out for a beer and burgers, or is it a burger and beers?
What's up good people?
- Thread starter mrngbear
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What an idiot I can be...I provide my recipe for a batch, looking for some expert thought on it, and today while posting a new thread I realized that the previous information I provided on this thread was far from accurate. The amount of honey added was not 5.5lbs but 4.5lbs
My apologizes go out to all who contributed to this discussion (some probably dumbfounded as to my OG)
Sorry!
My apologizes go out to all who contributed to this discussion (some probably dumbfounded as to my OG)
Sorry!
Apparently 7 out of 4 people also have trouble reading their own notes! Lol. And I'm one of the 7. Or is it one of the 4...
A quick up-date...8th day after pitch, gravity is progressing nicely (I think) considering d-47 at a temp of 65F
OG 1.085
current 1.031
Bernardsmith and Farmboyc,
I decided to not stabilize the traditional (1gal secondary), but I am considering adding fruit to (1gal secondary) and was wondering what your thoughts are in regard to adding a lessor amount of K-meta and K-sorbate to the melomel other than the recommended amount, if I do decide to add fruit.
OG 1.085
current 1.031
Bernardsmith and Farmboyc,
I decided to not stabilize the traditional (1gal secondary), but I am considering adding fruit to (1gal secondary) and was wondering what your thoughts are in regard to adding a lessor amount of K-meta and K-sorbate to the melomel other than the recommended amount, if I do decide to add fruit.
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No, I have not racked into secondary!!!!! Waiting for who knows, days, weeks, waiting... for gravity stability. Just thought I would mention this in case.
Added this in a reply because the 'edit' option does not appear.
Honestly I have only made a few melomels and one Capisumel. I have added all my fruit/vegetables to the primary so I have no experience in this.
However here is my understanding of things. With a relatively low ABV I would suggest that you sanitize the fruit in K-meta and wash thoughly afterwards. Then freeze the fruit the help break down cell walls and maximize juice extraction. With the added sugars and dilution nature of a fruit addition I would expect to see a re-start in secondary . I think that a re-start would be reasonable as the CO2 produced would displace any air in the carboy and protect your fruit from spoilage.
I think the generally accepted time frame to leave on-the-fruit in secondary is 2 weeks with the exception of JAOM. Longer can lead to off flavours. You would then re-rack off the fruit and wait foe a stable SG and product clearing before stabilization.
I have personally not stabilized a melon melomel that I made before I really had any idea about SNA. I bulk aged this one for a year before bottling because it was packed with fusels and it has been in the swing - top bottles for 9 months now with no ill effects. It's actually quite nice now not too sure how this one will make out in the long term but I seriously doubt it will last long enough to find out.
However here is my understanding of things. With a relatively low ABV I would suggest that you sanitize the fruit in K-meta and wash thoughly afterwards. Then freeze the fruit the help break down cell walls and maximize juice extraction. With the added sugars and dilution nature of a fruit addition I would expect to see a re-start in secondary . I think that a re-start would be reasonable as the CO2 produced would displace any air in the carboy and protect your fruit from spoilage.
I think the generally accepted time frame to leave on-the-fruit in secondary is 2 weeks with the exception of JAOM. Longer can lead to off flavours. You would then re-rack off the fruit and wait foe a stable SG and product clearing before stabilization.
I have personally not stabilized a melon melomel that I made before I really had any idea about SNA. I bulk aged this one for a year before bottling because it was packed with fusels and it has been in the swing - top bottles for 9 months now with no ill effects. It's actually quite nice now not too sure how this one will make out in the long term but I seriously doubt it will last long enough to find out.
