Downwards
Junior Member
- Joined
- Mar 20, 2013
- Messages
- 282
- Reaction score
- 30
This one is getting really close!
I did something with the melomel half though that has me puzzled. I was making a dried elderberry wine, and since my fruited bochet was elderberry/black cherry, I decided to use the elderberries to soak in that six gallons after I'd pulled them from the wine.
Now my bochet was finished and sorbated- yet it started fermenting again. Probably because I had quite a bit of live yeast in the elderberries. Should that have happened or should the yeast have been unable to ferment because of the sorbate?
It's a moot point now, that fermentation is long since done, but it just makes me wonder for the sake of my understanding. Also should I sorbate again or is it all still present?
The elderberry flavor is much more pronounced now, and that mead is sweeter than the regular batch of bochet, but it tastes great!
I did something with the melomel half though that has me puzzled. I was making a dried elderberry wine, and since my fruited bochet was elderberry/black cherry, I decided to use the elderberries to soak in that six gallons after I'd pulled them from the wine.
Now my bochet was finished and sorbated- yet it started fermenting again. Probably because I had quite a bit of live yeast in the elderberries. Should that have happened or should the yeast have been unable to ferment because of the sorbate?
It's a moot point now, that fermentation is long since done, but it just makes me wonder for the sake of my understanding. Also should I sorbate again or is it all still present?
The elderberry flavor is much more pronounced now, and that mead is sweeter than the regular batch of bochet, but it tastes great!