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Sparkling Snowberry Mead

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

Original Gravity:

1.111

Final Gravity:

1.002

ABV (standard):

14.2%

IBU (tinseth):

0.0

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

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

Recipe Photos