Saskatoon Berry Melomel

[brian1947]

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 starting gravity was 1.100.

 

[fatbloke]

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 starting gravity was 1.100.

Are you sure you need tannin up front ? That's an old technique.

You can usually add it afterward (the same with acid) if it needs it or hell just read up about oaking the batch after its done....