DirkDiggler
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- Mar 28, 2010
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I purchased the Curt & Kathy's Melomel Mead Kit from Northern Brewer.
Comes with 96oz (x2) Marionberry fruit puree (added in secondary)
2 packs of Lalvin 71B-1122 yeast
4 packets of yeast nutrient
1 sachet of pectic enzyme (added in secondary)
12 gms of Nutriferm energy
15 lbs of Wildflower honey (smelled wonderful!)
Expected OG 1.110-1.115
I got an OG of 1.106
I pitched the yeast at 7:20pm and the next day I got aggressive bubble action. I added bentonite at the start -like all our wine kits to aid in clarifying.
Just before pitching yeast mixture.
My ghetto fermentation chamber with a frozen gallon jug. We had a warm week in October! I was able to maintain temps between 65-70. I experienced what off flavors from temps and stressed yeast taste like! And according to Ken's book, these flavors either take lots of time to go away or never go away! Yikes! The first 2 weeks are critical but the house temp dropped last night. We appear to be back to our "normal October temps". I have to add 3 sachets of the yeast nutrient blend at 24/48 and 72 hours. Today will be the 72nd hour! Things are going strong! I was thinking about adding oak (medium toast American) in the secondary for 1-2 weeks just before racking over to a 5 gallon carboy to clarify.