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Sacred Blue

366 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Other Fruit Melomel
Boil Time: 5 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.198 (recipe based estimate)
Post Boil Gravity: 1.205 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 366 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday June 14th 2020
1.113
1.001
14.8%
0.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Honey17 lb Honey 35 2 100%
17 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp SFB Yeast nutrient Water Agt Mash 0 min.
0.50 each Campden Water Agt Mash 0 min.
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Kitchener Ontario - Strange St Water supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7.2 lbs of blueberry and 1 lb of mulberry
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.58 g | 6.3 qt) 1.56 6.2  
Volume increase from sugar/extract (early additions) 1.44 5.8  
Pre boil volume (equipment estimates 3.03 g | 12.1 qt) 3 12  
Boil off losses -0.13 -0.5  
Post boil volume 2.9 11.6  
Top off amount 2.35 9.4  
Going into fermentor 5.25 21  
Total: 3.91 15.6
Equipment Profile Used: System Default
 
Notes

First batch was 5.25 gal of 1.112 (18 lbs of my honey added)

  • Added Nardone yeast (2 packs, 3 in future) not cooled it down to room temperature after following yeast package. Overly sluggish start, took almost 5 days. Fermentation was sluggish. Fermentation had no airlock activity after 3 weeks. Lots of shaking to degass --> next time I will use the degassing tool that I have. Very sweet when sampled during first rack, but quite delightful.


    Second batch was 4.5 gal of 1.096 (11 lbs added)
  • Added half of the yeast (2 packs total) directly to the fermentor and half according to package instructions. Proper start, fermentation activity slowed after 2 weeks. Lots of shaking to degas --> next time I will use the degassing tool that I have. The first rack to secondaries tasted the best it ever had.

    Secondaries

    5.25 gal Sacred blue (8 lbs blueberries, 1 lb of mulberries) + 1.5 vanilla beans in tertiary (1 week) then add one cinnamon stick for another week (test it often)

    2.5 gal of strawberry mead (3 lbs of strawberries and a handful of mulberries for colour) + tequila chips (1 week or so, test it often)

    1 gal of lavender mead (2.2g of 3 week air-dried homegrown lavender, 6 days )

    1 gal of chamomile mead (1 oz of chamomile from one SFB package, 6 days)


    Any "left over" mead will become straight mead in a bottle.
  • ZERO mead leftover. Perfect volumes.

    https://www.winning-homebrew.com/melomels.html

    future directions on adding nutrients:
    https://www.brewperfect.com/homebrew-recipe-vanilla-cinnamon-mead/

    guidelines for spices:
    https://www.denardbrewing.com/blog/post/Spices/

    other advice:
  • I was using Lalvin EC - 1118 yeast is I was shooting for about 18% alcohol, but for most dark berry recipes I'd recommend Lalvin 71B-1122 vice D47. D47 is perfect for traditional Meads, 71B-1122 is made to bring out dark berry flavors. Just my opinion.

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  • Last Updated: 2020-07-20 14:00 UTC