[Wade E]

I started my blueberry melomel and strawberry kiwi yesterday and added
the yeast today. the straw-kiwi is bubbling already and the melomel is
fizzing.

The straws starting SG was 1.092 and the melomel was 1.098.


Edited by: wadewade

[Waldo]

Great...Any pictures?

[Wade E]

I'm sorry I dont have a camara and cant afford one for awhile. I went
out on workmans comp in Feb. due to back injury at work and was out for
3 1/2 months with 2 bulging disks. Workman's comp doesnt pay anywhere
near what I was making and it set me way back. I'm still about a month
behind in our mortgage. When I finally get caught up I will buy a camara and start posting pictures.

[jobe05]

Wade:


I feel for ya, I went throught te same thing a few years ago. Workmans comp will kill ya if you don't have other insurance, Like Aflac or something similar.


You strawberry / Kiwi sounds good. Can you post a recipe? I might try a gallon of it. I made a gallon of strawberry last year and it was a nightmere to get clear. But I'd be willing to try that again.Edited by: jobe05

[Wade E]

My Strawberry-Kiwi Recipe(Beware haven't checked acid yet so acid blend may have to be adjusted)



Makes one gallon.</span>




Ingredients/span>


<t></t><t></t><t></t><t></t><table ="MsonormalTable" style="width: 469px; height: 217px;" border="0" cellpadding="0" cellspacing="1">

<t><tr style="">
<td style="padding: 0.75pt;">
3 lbs. Strawberries diced up

</span>


</span></span>

</td>
<td style="padding: 0.75pt;">
1 1/2 lbs Kiwi skinned and cored</span>


7 Pints Water</span></span>

</td>
</tr>
<tr style="">
<td style="padding: 0.75pt;">
2 1/4 lbs. Sugar</span></span>
</td>
<td style="padding: 0.75pt;">
1 1/4 tsp Acid Blend</span></span>
</td>
</tr>
<tr style="">
<td style="padding: 0.75pt;">
1/8 tsp liquid Pectic Enzyme</span></span>
</td>
<td style="padding: 0.75pt;">
1 1/4 Campden, crushed</span>
</td>
</tr>
<tr style="">
<td style="padding: 0.75pt;">
1 Pkg Wine Yeast</span></span>
</td>
<td style="padding: 0.75pt;">
1 1/4 tsp Yeast Nutrient </span>
1 tsp. Tannin</span>
1 1/4 tsp.Yeast Energizer

</span>
</td>
</tr>

</t></table>




Starting S.G. - 1.090-1.095</span>


Place all fruit in nylon bag and squeeze to get as much juice out as
you can. Add water to 1 1/4 gallon and add all other ingredients and stir well. I like to add more of everything to
make sure I dont run short when racking to carboy as I did when I
made my pear wine. After 12 hours add pectic enzyme. After another 12
hours add yeast. I used Red Star Premier Cuvee.It works well for me
everytime.

</span>



Edited by: wadewade

[sangwitch]

Thanks for posting that receipe. Is it an original? I'm very interested in getting some different meads going. They will be my first non-kit attempts.


btw - grew up in New Haven. I miss CT!

[Wade E]

Sort of I used someones strawberry recipe and just added in kiwi. It is not a mead though.Only the blueberry is a mead.

[sangwitch]

oh yea... didn't read the receipe... just saw "melomel" in the original post. Hey... still sounds good though!

[Wade E]

I would imagine the bluberries in Waldo's Recipe for Blueberry melomel
which I followed for my 1 gallon batch could be substituted with
strawberries and kiwi with some minor acid adjustments though.

[Wade E]

They're both bubbling really good already after 12 hours and they smell
good. When I started them the kiwi smell took right over but now I can
smell the combination. I thought I was going to end up with kiwi wine
with strawberries non-existant.