Recent content by brian1947

I made Saskatoon Berry Mead 2 years ago. I started it at 1.100. It stuck at 1.005 then I added more yeast nutrient and a new package of yeast. It went to 1.000 and stuck again. I bottled it and it started working in the cellar. I now have a sparkling melomel. It is quite good. Brian

I got 40 lbs of frozen Saskatoon Berries and 48 lbs of clover honey. I started two 6.5 gal batches of saskatoon berry melomel on Sunday August 25th. I was out of tannin so will add the tannin when I transfer the melomel to my glass carboys. I used Red Star Pasteur Champagne Yeast. My...

I started 9 gallons yesterday, I used 15 lbs of Costco Blueberries, 8 lbs of Costco mixed berries and 4 lbs of Marrion berries, with 27 lbs of honey.

I have been making melomel for a number of years. My basic recipe is: 3lbs of honey to about 6 pints of water (I make a gallon with 3 lbs) 1 tsp of acid blend per gallon for blackberry of raspberry melomel 2 tsp of acid blend for blueberry 3 tsp for Saskatoon berry 2.5 lbs of...

I have made blueberry wine every year for 10 years. This year I made my first blueberry/Triple berry wine. I used 8 lbs of tripple berries for 2 gallons and 10 lbs of blueberries for 4 gallons. I make my wines very dry and in a red wine style. It is only about 4 months old now, but I am...

I forgot, I start mine at 1.090 to 1.095 and use champaign yeast. I also make a 75/25 saskatoon/blueberry that is wonderfull I use just a little less acid blend in it.

brian1947 I have been making wild saskatoon berry wine and mead for 12 years. I use 3 lbs per gallon of water, 3 tbs of acid blend, 1/2 tbs of tannin, 1/2 tbs of pectic enzyme and a campden tabblet per gallon. It makes a very nice dry red wine in the style of a Merlot. I have had one...