Blueberry Melomel

[Deezil]

I made a Blueberry Melomel

It's one of my favorites; cant wait for my plants to yield more so that I can make larger batches.. Very merlot-ish, in flavor notes..

 

[sour_grapes]

I have a ton of fuselage to age out

Is this that "Jet Blue" that ckvchestnut was talking about?

 

[RegarRenill]

Is this that "Jet Blue" that ckvchestnut was talking about?

FUSELS...god, I hate my phone's efforts at autocorrecting my typing.


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[wineforfun]

That's what I figured, just wanted to clarify, just in case no worries. Hope this turns out well for you, I currently have a blueberry melomel aging...I reached 18% ABV and fermented too warm so I have a ton of fuselage to age out *sigh* it was my 2nd batch, I didn't know any better :-(


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I am shooting for somewhere around 12-13% ABV tops, so we will see. It is fermenting away. So far, so good.

 

[Droc]

My only regret with any of the meads I've done is that I only did one gallon batches. You're supposed to give them a minimum of a year to age to let the honey notes come back through, so now I feel like I'm waiting all this time for just a couple of bottles. From now on I'm going with 3 gallon batches so I have a little more to show for my work.

 

[wineforfun]

I made a Blueberry Melomel

It's one of my favorites; cant wait for my plants to yield more so that I can make larger batches.. Very merlot-ish, in flavor notes..

If it turns out anything like your avatar, it is going to be awesome. Great pic.

 

[Arne]

D.J. I usually add half the nutrient up front and the rest about 1.050 or 1.060. Talked to Mike, he said you gave him a couple of bottles. Don't know if it is a compliment or not, but he said your wines tasted pretty much like mine. Arne.

 

[wineforfun]

D.J. I usually add half the nutrient up front and the rest about 1.050 or 1.060. Talked to Mike, he said you gave him a couple of bottles. Don't know if it is a compliment or not, but he said your wines tasted pretty much like mine. Arne.

I added 1/2 up front, then 1/4 the next day and the other 1/4 the next day. Ferment was down to 1.012 yesterday so things are moving along nicely. Just racked last night out of primary into secondary.

As far as Mike goes, I will let you decide.
I gave him a lemon/lime juice I fermented dry and racked on top of blueberry/pomegranate concentrate and then a bottle of my RJS Old Vine Zin kit I made.

 

[Arne]

Ya been tasting yet? It will probably be pretty hot. Seems like it takes a long time for the honey to smooth out, probably a year or so. Arne.

 

[Droc]

I actually have a blackberry and a raspberry that mellowed out after 6 months in the bottle. The honey is just starting to come back out, so I think at a year it will be great.


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[wineforfun]

Ya been tasting yet? It will probably be pretty hot. Seems like it takes a long time for the honey to smooth out, probably a year or so. Arne.

Not yet. It just finished fermenting in the secondary so going to rack it over to a clean one tonight. Will get a sip then. I am sure it is hot and dry. I figure with a little honey backsweetening and by Christmas it should be much better. Still trying to figure out this patience thing.

 

[Arne]

Patience, or lack thereof, is why I have to make bigger batches. Oh, and sometimes the bigger batches aren't enough to have some leftover to bottle. Just depends how good it tastes early. Arne.

 

[wineforfun]

haha
All very good points Arne.

I racked it over last night to get it off lees. SG 1.004. Too young to have any decent taste. Will let it sit for 30+ days and see if it gets down below 1.000.