I'd like to make a sweet elderberry mead.
I plan on using Shramm's sweet show mead recipe:
15 lbs honey
2 tsp nutrient
2 tsp energizer
water to 5 gal
Instead of Lalvin d-47 I have White Labs WLP720 and will make a 1 liter starter
I will ferment until bubbles slow and then rack on to fruit
Here's where I need some Help.
I have about 10 lbs frozen elderberries,de-stemmed.How much should I use?
I have heard about the "elderberry scum" that is imposible to remove.Some say caused by unripe fruit,others claim its from the bits of stem left on the berries.Any comments?
And that leads to the next question:
What form should the fruit be in? At first I was thinking mashed in a strainer bag but I do have a squeezo juicer with a berry screen.If I used just the juice,would that be better?I have used this method with raspberries with good results.
Is this enough honey to make a sweet mead?Original recipe calls for 15-18 lbs.Alcohol tolerence of WLP720 is 15%I think. I do not plan on using any sulphites.I would like some sweetness but still be able to appreciate the tartness of the elderberry.I am on unfamiliar ground here.
With this much honey,the OG will be quite high,off the scale of my brewwing hydrometer.Will I have a problem getting the fermentation going if I put all the honey in at once or should I start with less honey and then add more as fermentation slows?
This is kind of an afterthought:
In CT we have 2 flows.Late spring-early summer,a lighter honey and fall,Goldenrod and aster,a dark and flavorful honey.I could use either.