Mead Lovers Digest #1597

Published in

· 8 months ago

Subject: Mead Lover's Digest #1597, 5 September 2012 
From: mead-request@talisman.com 

Mead Lover's Digest #1597                                  5 September 2012 

                      Mead Discussion Forum 

Contents: 
  Progress on last mead and new recipe (Bob) 

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Subject: Progress on last mead and new recipe 
From: Bob <bob.kiley@gmail.com> 
Date: Sat, 1 Sep 2012 20:49:28 -0400 

My traditional mead is in the fridge cold stabilising (it tastes amazing 
for a young wine, and only seems to get better every week) and we have 
decided sweetening is not needed (my GF likes it as is even though she 
hates dry wines). 
Now to a new recipe: 
3lbs black currants 
3lbs blackberries 
2.75lbs red Corinth grapes (commonly sold as champagne grapes in the store) 
2.5lbs tart cherries 
1.5lbs raspberries 
1.25lbs blueberries 
Honey to SG of 1.100 
They are in the freezer right now (still missing the blackberries, but 
that's not a problem) and I plan to do a short cold soaking with some 
noblesse. Most of the fruit will be in primary and I am aware that some of 
the lighter aromas will be driven off, but I want a fermented fruit flavor; 
0.25lb blueberries, 0.5lb cherries, 0.5lb raspberries, and 0.75lb grapes 
will be added to secondary to reclaim some of the subtle aromas. 
Any recommendations or thoughts in general? 
P.S. I forgot about the 1.5tsp pectic enzyme, the D21 yeast, the 8g Fermaid 
K and 6g DAP. 

Sent from my iPhone 

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End of Mead Lover's Digest #1597 
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