Started me a one gallon batch of Strawberry Melomel this morning using some of the honey Ramona gave me at Winestock. My recipe for this batch is as follows:
3-1/2 lbs. Honey
3 Tsp Malic Acid
1 Tsp Tartaric Acid
1/4 Tsp Tannin
3/4 Tsp Yeast Energizer
1/4 Tsp Pottasium Metabisulphite
Water to bring batch to 1-1/8 gallon
1 Pkg Montcharet Yeast
I dissolved the honey in hot water along with everything else but the yeast. Added this to my 2 gallon primary fermenter along with 1/4 bag of the Strawberry F Pack I did not use on my Strawberry Riesling wine. Mixed it all up well, let it cool to 75 degrees while I searched fervently for the lid to my fermenter. It has disappeared and looking for an alternative I spotted a lid off one of Kathys pots. It fit perfectly just inside the fermenter and even has a small hole for the gasses to escape from.
Checked SG and it was at 1.098. Will let it set overnight and pitch the yeast to it in the morning. Will probably make a good starter this evening, add a litttle of the must to it before going to bed and hope it acclimates to the must.
3-1/2 lbs. Honey
3 Tsp Malic Acid
1 Tsp Tartaric Acid
1/4 Tsp Tannin
3/4 Tsp Yeast Energizer
1/4 Tsp Pottasium Metabisulphite
Water to bring batch to 1-1/8 gallon
1 Pkg Montcharet Yeast
I dissolved the honey in hot water along with everything else but the yeast. Added this to my 2 gallon primary fermenter along with 1/4 bag of the Strawberry F Pack I did not use on my Strawberry Riesling wine. Mixed it all up well, let it cool to 75 degrees while I searched fervently for the lid to my fermenter. It has disappeared and looking for an alternative I spotted a lid off one of Kathys pots. It fit perfectly just inside the fermenter and even has a small hole for the gasses to escape from.
Checked SG and it was at 1.098. Will let it set overnight and pitch the yeast to it in the morning. Will probably make a good starter this evening, add a litttle of the must to it before going to bed and hope it acclimates to the must.