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Old 03-25-2014, 02:10 PM   #1
seth8530
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Hey all, I would like to thank you all for the encouragement I have received before and after medaling at the Mazers Cup International competition.

Since, it placed I figured it would be worth my time to take the highlights from my mead thread and compile them down into a recipe in case anyone wanted to try and duplicate and or modify it.

I have my process attached in the PDF. I hope that it is easier to read than the rather lengthy thread I kept for it.



File Type: pdf A Touch Of Cranberry Melomel.pdf (190.3 KB, 714 views)

Reason: Add the score cards

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Old 03-25-2014, 02:53 PM   #2
BernardSmith
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Thanks for your recipe and notes, Seth. What is it about cold stabilization that drops particles out of suspension? Are the particles that drop out only tartaric acid or does the cold cause yeast cells to flocculate

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Old 03-25-2014, 03:02 PM   #3
seth8530
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Honestly, it is a mystery to me. It does not look like acid. Perhaps some sort of honey protein or something. I cold stabilized a carboy of mead made from the same honey that looked pretty good and was over a year old and it dropped inches of sediment.

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Old 03-25-2014, 03:03 PM   #4
GreginND
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I love cranberry melomels. Congratulations. I'm sure it's well deserved.
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Old 03-25-2014, 07:34 PM   #5
Rosa321
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I never had a melomel, but love cranberry. Would love to try one some day!
I second the congratulations!

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Old 03-25-2014, 09:19 PM   #6
RegionRat
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Good for you! thanks for sharing your recipe.

RR

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Old 06-16-2014, 11:09 PM   #7
haroldmiles
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I think I should definitely try this recipe. Sounds very interesting.

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Old 06-16-2014, 11:15 PM   #8
seth8530
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I say go for it. It would be a great introduction ( if you have not had one already) into the importance of fermentation management and scheduled nutrient additions.

 
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Old 11-06-2015, 06:16 PM   #9
Jc5066
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Any chance to get this recipe?

 
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Old 04-20-2017, 08:08 PM   #10
FruityJ
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What a result!! Well done

 
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