Barbera Pyment

Barbera Pyment

brewed on: 7/4/12
OG: 1.128

5 gallon batch

ingredients
2 48 oz cans - Alexanders Barbera grape concentrate
1 gallon (12 lbs) - California Orange Blossom honey (Northern Brewer)

yeast:
2 packages - EC1118 yeast

5g yeast nutrient per day, first 4 days
2.5g DAP per day, first 4 days 

Muscat Pyment

Muscat Pyment

brewed on: 4/12/12
OG: 1.120

Fermentables:
12 lbs California Orange Blossom Honey
2 48oz cans of Muscat grape juice concentrate (68 Brix)



Yeast:
15g Lalvin EC-1118


Nutrient schedule:
Days 1-4
5g Wine yeast Nutrient
2.5g DAP


Fermented at basement temp (~68F)

Rum Barrel Aged Black Currant Melomel

My first attempt at an oak aged mead turned out great when I put it in my peach brandy barrel this past spring. On the heels of that tasty batch, I decided to try another melomel in the 5 gallon rum barrel I recently acquired. I've been curious about black currants in mead since watching the Brew TV episode where Curt Stock is interviewed. Apparently that is a favorite fruit addition of his. Here is my recipe:

Rum Barrel Aged Black Currant Melomel

brewed on: 8/6/11
Batch size: 5 gallons


honey:
15 lbs Wildflower honey

Fruit:
96oz. black currant juice (Vintner's Harvest)

Yeast:
25g - 71B Narbonne dry yeast, rehydrated and fed using the Minnesota Speed Mead method.

11/28/11 - bottled

Rhubarb-Berry Melomel

I've yet to try an oaked mead, but it's something I've been curious about since I first read Ken Schramm's Compleat Meadmaker. He raves about the character oak can add to an already good mead. Now that I've got my 10-gallon Peach Brandy barrel this is my chance to find out!

I looked at some of the St. Paul homebrew club's info on staggered nutrient additions, pH adjustment, etc for meadmaking. Kristen England has a powerpoint online from a mead presentation he gave, and there is a good interview (w/ 2 recipes) from Curt Stock on Brew TV as well. With info in hand, I got some KOH from one of the guys in the Milwaukee Beer Barons club while taking my BJCP exam earlier this month and set out to make a big Stock-inspired melomel.

We have around 20 lbs of rhubarb in the chest freezer from my grandma's garden last year. I saved the really thick stalks for mead/beer since they are too big and stringy to work well in pies. (My grandma makes the best rhubarb pie ever, just for the record!) I also went out and bought a bunch of strawberries, blackberries, blueberries, and 2 containers of Blueberry-Pomegranate juice concentrate. Along with 40 lbs of honey from 3 different sources, I split this all up into 2 buckets and did my thang. . .

Peach Brandy Barrel Aged Rhubarb-Berry Melomel

brewed on: 3/30/11
OG: 1.120
FG (bucket 1): 1.033
FG (bucket 2): 1.012

 Honey:
18 lbs - Wildflower (Sean's dad's apiary, Fall '10 harvest)
6 lbs - Wildflower (DP. Wigley, funky/earthy smelling & crystallized)
16 lbs - Wildflower (Jim Payne, older honey, crystallized, but very clean tasting)


Fruit:
8 lbs - rhubarb
7.5 lbs - strawberries
5 lbs - blueberries
3.5 lbs - blackberries
2 cans - blueberry-pomegranate juice concentrate

Yeast:
25g Lalvin Narbonne 71B (split 12.5g/bucket)


Nutrients & pH adjustment schedule:
Day 1 (per 5 gallon bucket)
4.5g Wine yeast Nutrient
12.5g 71B yeast, rehydrated
28g GoFerm
2g DAP

Days 1, 3, 5, 7
stir to degas

Days 2, 4, 6 (per 5 gallon bucket)
stir to degas
4.5g Fermaid K
2g DAP
50ppm KOH (10 ml, 2M solution) 


Fermented at 63F ambient temp

Added to Peach brandy barrel after 2 weeks. Average FG of 1.022.

5/17/11 - blended FG in barrel 1.017. Picked up just a hint of the oak & brandy barrel character. Also deepened the color to a deep orange. Cleared Nicely. Bottling tonight. Refilling barrel with RIS.

Pomegranate Melomel

I recently found out that one of my friend's dads is a beekeeper. (Yay!) Of course, I immediately jumped on the opportunity and got 3.25 gallons of honey just after his final extraction for the year, at a good price I might add. Now the question has been what to do with it all!

In a separate discovery, I was browsing through the local Indian grocery store down the street and came across bottles of pomegranate juice containing just pomegranate & water. No preservatives. Of course, when these two things present themselves to you within a week of each other, what else can you do but make a pomegranate melomel!

Pomegranate Melomel

brewed on: 9/4/10

4.5 gallons. (Will top better bottle to 5 once primary fermentation slows a bit.)
OG 1.162

18 lbs (1.5 gallons) honey
2.5 gallons pomegranate juice
0.5 gallon water
aerated extremely well, added 1/2 tsp wine yeast nutrient & 1/4 tsp yeast energizer

yeast: D47

I'm a bit worried about the OG. It is higher than I was shooting for. I plan to add another 1/2 gallon of water once the bulk of primary fermentation has died down a bit to ensure the better bottle doesn't spew its contents all over the basement. If the gravity stays too high I may split a portion into a smaller carboy and dilute both with water down to a more reasonable gravity.

10/11/10 - Racked to secondary. SG 1.050. Still mild fermentation taking place. (abv ~ 15.5% and rising.)

Sour Cherry Melomel

I've gotten in the habit of putting together a few batches of mead each year and this is the first for 2010. At one or two years age before they are really good in most cases, I feel like I should continue doing this so as to eventually have a nice turnaround. My first attempt was last July (2009) and I bottled it early. I did several things wrong with it including pitching a weak yeast just before leaving on vacation so I couldn't feed it during the first few days. We also moved over the winter and the carboy got shook up more than I'd like on the car ride even though I was extremely careful with it. I also didn't rack it enough times and the bottles have sediment. It ended up with a very yeasty flavor to it which I'm hoping will mellow out a little with more time. For now, it's not great, but it's not something I would dump either. It's just below average in my opinion for now.

My second batch was started in early September of 2009 using cranberry blossom honey delivered by a friend from a beekeeper in Tomah, WI. I haven't tasted it recently, but I have high hopes that although it also didn't get the best treatment while moving, it will hopefully turn out better.


Now that I've done this a couple times and have some experience under my belt, I set out to make what I hope will be a much better end product. I pciked up 2 gallons of sour Montmorency cherry juice from a local store, 12 lbs of Wildflower honey from Northern Brewer, augmented with 4 more lbs of Basswood honey from our local homebrewing store in Racine.


Sour Cherry Melomel

brewed on: 6/13/10

12 lbs (1 gallon) Wildflower honey (northern brewer)
3 gallons water
2 gallons sour cherry juice (SG 1.051)
4 lbs Basswood honey (added later once yeast krausened)
aerated extremely well, added 2 tsp wine yeast nutrient & 1 tsp yeast energizer

yeast: BM45

More yeast energizer & nutrient added once per day for the next 2 days.
Re-aerated around 1.5 days later with addition of Basswood honey.



I'm shooting for something on the sweet side to balance the sour cherries, thus adding more honey. I was originally planning on 5 gallons, but it ended up being 6 with the addition of the Basswood honey. Possibility of topping up down the road with more cherry juice after racking.

I need to sit down and figure out the approximate OG on this one due to the late honey addition and cherry juice.

I didn't get to take an OG reading since the fermentables were not added together. However, I've calculated the gravity roughly as follows:

expected OG - 1.098
FG - 1.020
ABV - ~10.5%

7/13 - Transferred to secondary. SG @ 1.020. Alcohol a bit harsh. Still very cloudy. (Need to add a handful of raisins soon.)

12/10/10 - bottled. FG 1.020