Pumpkinman
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Here is the recipe for Berry Bliss, based on Danger Dave's Red Dragon Melomel.
This is for 6 gallons, I usually bump mine up and make 8 gallons.
Ingredients
·20-24# of White Clover Honey Enough to bring the SG to 1.075 - 1.090
·2 gallons of hot water
·4 gallons room temp water
·1 tsp. tannin (I use Tannin Riche but any will do)
·4 tsp. yeast nutrient
·2 tsp. yeast energizer
·3 tsp. pectin enzyme
·12 -15 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry/Strawberry all work well)
·1 packet of Yeast Lalvin ICV D47 or 71B-1122
·6.5 grams Goferm Hydrating Nutrient
·¾-1 American Oak Infusion Stick Medium Roast
· 1/4 tsp. Potassium Metabisulfite
· 3 tsp. Potassium Sorbate
·Sparkolloid
·Honey for back Sweetening to taste, usually 1.010 -1.020
Preparation:
I place the honey in a sink full of hot water to facilitate easy pouring.
I add to the fermenter in this order:
Add 1/2 American Oak Infusion Stick Medium Roast
I let this concoction sit overnight with heat mat around fermenter to bring the temp up to 80° - 85°
The following day:
Start the yeast as follows and add to the primary
6.5 grams Goferm Hydrating Nutrient – hydrated in 1.4 cup of water at 120°
When water reaches 110-105° add
You selected yeast And rehydrate, let sit for 15 minutes stir in ¼ cup of must, (the sugars in the must will help the yeast reproduce) let sit until you can see visible yeast reproduction, then and add to primary.
Stir Primary Vigorously!
**The first three days after fermentation starts, I add 1/2 tsp of Fermaid K Yeast Nutrient, each day.
Each day, do the following, in this order:
Check temp
Check specific gravity
Squeeze juices from fruit pack into fermenter---remove fruit pack: Temporarily place in sanitized bucket.
Stir primary vigorously: To introduce oxygen into must.
Replace fruit pack
Cover primary
When specific gravity (SG) reaches at or below 1.000, do the following:
Squeeze juices from fruit pack into fermenter
Remove Nylon bags with fruit and too the fruit.
Rack to cleaned and sanitized six gallon carboy
Add 1/4 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Degas very thoroughly: I cannot emphasize this enough!
Add Sparkolloid* (or other clearing agent)
Allow to clear undisturbed for no less than 1 week
When wine is clear:
Carefully rack off of lees into cleaned & sanitized six gallon carboy
Add enough Honey to back sweeten to your taste usually 1.010 -1.020
The honey will blend with the berry flavors over time, and the sweetness will come forward. Do not over-sweeten!
Allow wine to clear free of all sediment: This may or may not require more racking over the next few weeks.
Once clear, I filter and bottle.
This is for 6 gallons, I usually bump mine up and make 8 gallons.
Ingredients
·20-24# of White Clover Honey Enough to bring the SG to 1.075 - 1.090
·2 gallons of hot water
·4 gallons room temp water
·1 tsp. tannin (I use Tannin Riche but any will do)
·4 tsp. yeast nutrient
·2 tsp. yeast energizer
·3 tsp. pectin enzyme
·12 -15 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry/Strawberry all work well)
·1 packet of Yeast Lalvin ICV D47 or 71B-1122
·6.5 grams Goferm Hydrating Nutrient
·¾-1 American Oak Infusion Stick Medium Roast
· 1/4 tsp. Potassium Metabisulfite
· 3 tsp. Potassium Sorbate
·Sparkolloid
·Honey for back Sweetening to taste, usually 1.010 -1.020
Preparation:
I place the honey in a sink full of hot water to facilitate easy pouring.
I add to the fermenter in this order:
- 2 gallons of hot water
- 18# of Wildflower or Clover Honey, stirred until completely dissolved
- Stirred thoroughly for 2-3 minutes to mix in all dry ingredients
- 12-15# of Triple Berry Blend ), Frozen then thawed, in a nylon fine mesh bag (tied shut), placed in primary: Give the bag a couple of squeezes to work in pectin enzyme. May also toss fruit directly into primary, but this makes for a "messier" fermentation and subsequently will require more clearing time and racking.
Add 1/2 American Oak Infusion Stick Medium Roast
I let this concoction sit overnight with heat mat around fermenter to bring the temp up to 80° - 85°
The following day:
Start the yeast as follows and add to the primary
6.5 grams Goferm Hydrating Nutrient – hydrated in 1.4 cup of water at 120°
When water reaches 110-105° add
You selected yeast And rehydrate, let sit for 15 minutes stir in ¼ cup of must, (the sugars in the must will help the yeast reproduce) let sit until you can see visible yeast reproduction, then and add to primary.
Stir Primary Vigorously!
**The first three days after fermentation starts, I add 1/2 tsp of Fermaid K Yeast Nutrient, each day.
Each day, do the following, in this order:
Check temp
Check specific gravity
Squeeze juices from fruit pack into fermenter---remove fruit pack: Temporarily place in sanitized bucket.
Stir primary vigorously: To introduce oxygen into must.
Replace fruit pack
Cover primary
When specific gravity (SG) reaches at or below 1.000, do the following:
Squeeze juices from fruit pack into fermenter
Remove Nylon bags with fruit and too the fruit.
Rack to cleaned and sanitized six gallon carboy
Add 1/4 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Degas very thoroughly: I cannot emphasize this enough!
Add Sparkolloid* (or other clearing agent)
Allow to clear undisturbed for no less than 1 week
When wine is clear:
Carefully rack off of lees into cleaned & sanitized six gallon carboy
Add enough Honey to back sweeten to your taste usually 1.010 -1.020
The honey will blend with the berry flavors over time, and the sweetness will come forward. Do not over-sweeten!
Allow wine to clear free of all sediment: This may or may not require more racking over the next few weeks.
Once clear, I filter and bottle.
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