Mud
Unfunny
- Joined
- Sep 8, 2009
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I've been kicking around making a wine that will have a long life span and finally settled on honey wine. A cranberry melomel specifically.
Ingredients:
15 lbs orange blossom honey
675 grams thawed cranberries
3.5 gallons water
.5 gallons water
Lalvin ICV-D47 yeast
yeast nutrient including DAP
pectic enzyme
Day 1 - Mix the honey into room temp 3.5 gallons water and stir until completely dissolved. It will take a while at room temperature, but there is no harm done to the nose this way. once it's done draw off 1 liter must for a starter. Rehydrate and add to starter.
Smash the cranberries. Boil the 1/2 gallon water and pour over the thawed cranberries to sanitize and soften them. Place fruit in primary inside straining bag. Add pectic enzyme and yeast nutrient per package instructions.
Day 2 - in the morning begin acclimating the yeast so they can overcome the benzoate in the cranberries. Add 1 cup must to the starter every 2 hours until you have 3 liters of starter. Add to primary. Ferment between 59*F and 68*F.
Watch the pH on this. Should be kept low, around 3.2-3.5. Might try to oak some of this, but maybe not. Double dose of sulfites at bottling. Expect to age at least 2 yrs.
Anybody see anything wrong with this? The fruit is low on purpose. I'm looking for an orange blossom mead with cranberry behind. If the cranberry is too much I'll blend with orange blossom show mead until it's right.
-aspiring mazer Mud
Ingredients:
15 lbs orange blossom honey
675 grams thawed cranberries
3.5 gallons water
.5 gallons water
Lalvin ICV-D47 yeast
yeast nutrient including DAP
pectic enzyme
Day 1 - Mix the honey into room temp 3.5 gallons water and stir until completely dissolved. It will take a while at room temperature, but there is no harm done to the nose this way. once it's done draw off 1 liter must for a starter. Rehydrate and add to starter.
Smash the cranberries. Boil the 1/2 gallon water and pour over the thawed cranberries to sanitize and soften them. Place fruit in primary inside straining bag. Add pectic enzyme and yeast nutrient per package instructions.
Day 2 - in the morning begin acclimating the yeast so they can overcome the benzoate in the cranberries. Add 1 cup must to the starter every 2 hours until you have 3 liters of starter. Add to primary. Ferment between 59*F and 68*F.
Watch the pH on this. Should be kept low, around 3.2-3.5. Might try to oak some of this, but maybe not. Double dose of sulfites at bottling. Expect to age at least 2 yrs.
Anybody see anything wrong with this? The fruit is low on purpose. I'm looking for an orange blossom mead with cranberry behind. If the cranberry is too much I'll blend with orange blossom show mead until it's right.
-aspiring mazer Mud
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