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Sparkling Snowberry Mead

360 calories 18 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 0 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.156 (recipe based estimate)
Post Boil Gravity: 1.156 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Skald Brewing
Calories: 360 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Wednesday July 8th 2020
1.111
1.002
14.2%
0.0
5.2
n/a
n/a
 
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
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains (equipment estimates -2 g | -8 qt)    
Remaining sparge water volume 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.7 6.8  
Pre boil volume 4.5 18  
Boil off losses    
Post boil Volume 4.5 18  
Top off amount 2 8  
Going into fermentor 6.5 26  
Total: 3.05 12.2
Equipment Profile Used: System Default
 
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
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  • Last Updated: 2020-08-08 22:56 UTC