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This is what I started today.

Goal
OG 1.100
FG: 1.015 (after back-sweetening, will probably ferment dry)
Plan: Ferment in primary to 13-14%, add fruit to start secondary. Ferment dry to semi-sweet, with fruit flavor, 11% ABV.​

Ingredients (makes 1 gallon)
• 2 lbs 10 oz (approximately 12 cups) raspberries, previously frozen
• 2 lbs 10 oz honey
• 1 cup of strong brewed black tea
• 1/2 package 71B yeast
• Nutrient (DAP) and Energizer mix, 2:1 ratio
• Water
• Pectic enzyme
• Citric acid (as required)​

Actual Specific Gravity Readings
OG: 1.110 (honey, water and juice)
FG:

Procedure
Day 0 (January 27, 2020)
1. Sanitize everything that may come in contact with hands or must before doing anything else. This means all equipment, external surfaces of honey jars, kitchen counters, etc.
2. Crush berries with potato masher, dump in bag, squeeze as much juice from it as possible into bucket. Return berries remaining in bag to refrigerator for secondary fermentation.
3. Add Pectic enzyme according to label (3/4 tsp?)
4. Mix the honey with 2 quarts hot water in fermenter. Stir to dissolve, then add water to complete one gallon.
5. Take a specific gravity reading (OG), add honey or water as needed to reach target.
6. Rehydrate yeast. Heat about 2 oz of water to about 104 F, add the dry yeast. Swirl the yeast in the mixture, then let it sit for 20 minutes to rehydrate.
7. Mix and oxygenate must with whip.
8. Temper the yeast - add 1/4 cup of the must to the yeast slurry every five minutes. When the temperature of the yeast slurry is within a few degrees of the must, pour the yeast slurry into the must.
9. Cover mixture and let it sit for 24 hours.​

Days 1, 2 & 3 (Note Dates)
1. Shake every 8-12 hours to degas
2. After signs of fermentation, add 1/2 teaspoon of nutrient/energizer mix.
3. Whip vigorously to mix, degas, and oxygenate.

After Primary Fermentation has ended (Date)
1. Add bagged fruit, and push down to ensure it is thoroughly wetted.

Secondary Fermentation (Note Dates)
1. Punch down fruit daily, or until it sinks.
2. Remove fruit after 7 or 8 days in secondary.
3. Rack to a carboy and taste.
1. Tasting notes:
4. If excessive airspace:
1. If dry, add 1:4 honey/water or juice as needed.
2. If not dry, add water, juice, or mead.
5. Consider stabilizing, especially if adding any sugars.
6. Consider adding acid.
7. Add 1/4 oz of American medium toast oak. (Note Date)
8. Install airlock.​

3 weeks later (Date)
1. Rack again (don't leave 71B on lees for more than 3 weeks!)
2. Taste and backsweeten as needed (1/4 cup of honey max at a time).
3. Add mead to top, if available.
4. If excessive airspace, consider adding Campden tablet.​

Going forward
1. Rack as required every 3 weeks. Taste and take notes, and adjust at each racking.
2. Let it sit for 3 months then bottle. Stabilize before bottling, if not already done!
3. Age an additional 6 months minimum.​
 
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