Sparkling Snowberry Mead
360 calories
18 g
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
20 lb |
Honey20 lb Honey |
|
35 |
2 |
80% |
1.25 lb |
Blackberry1.25 lb Blackberry - (late fermenter addition) |
|
3.6 |
0 |
5% |
1.25 lb |
Blueberry1.25 lb Blueberry - (late fermenter addition) |
|
4.95 |
0 |
5% |
1.25 lb |
Raspberry1.25 lb Raspberry - (late fermenter addition) |
|
3.15 |
0 |
5% |
1.25 lb |
Strawberry1.25 lb Strawberry - (late fermenter addition) |
|
3.15 |
0 |
5% |
25 lbs / $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 tbsp |
Yeast Nutrient
|
|
Other |
Primary |
0 min. |
Yeast
Lallemand - Lalvin EC1118
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
High |
Optimum Temp:
|
50 - 86 °F |
Starter:
|
No |
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
483 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: co2
Amount: 13.26 psi
Temp: 36 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Balanced Profile
Notes
Heat water but do not boil. Remove from heat and stir in honey and yeast nutrient. Rack to fermentor and pitch yeast.
Allow to sit in primary for at least three months. Then rack to secondary on top of fruit (preferably frozen) and allow to age until desired flavor is reached.
Keg and carbonate.
Won fruit mead table and honorable mention Best In Show at first annual Massachusetts Renaissance Faire mead competition. See images.
Award Winning Recipe
View Count: 404
Brew Count: 1
Last Updated: 2020-08-08 22:56 UTC