BBW053_4G Blackberry Mead 
Mead Recipe
Submitted By: cdleonard1960 (Shared)
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| Brewer: BBW | |
| Batch Size: 4.00 gal | Style: Fruit and Spice Mead (M3A) |
| Boil Size: 4.17 gal | Style Guide: BJCP 2015 |
| Color: Red4 | Equipment: Mead - Mini 3 Gal/11.3 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.113 (26.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.002 SG (0.6° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 15.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 gal |
!!Tega Cay 2019 |
Water |
1 |
| 4 lbs |
Blackberry [Primary] (130.0 SRM) |
Fruit |
2 |
| 6 lbs 8.00 oz |
Honey - Jerry and Libbys Local Charlotte Honey [Primary] (6.0 SRM) |
Honey |
3 |
| 5 lbs |
Honey - Orange Blossom [Primary] (5.0 SRM) |
Honey |
4 |
| 1.0 pkgs |
Lalvin D-47 (Lallemand - Lalvin #D-47) |
Yeast |
5 |
| 2.50 g |
Diammonium Phosphate (DAP) (Primary 1 days) |
Misc |
6 |
| 2.50 g |
Fermaid K (Primary 1 days) |
Misc |
7 |
| 2.50 g |
Diammonium Phosphate (DAP) (Primary 2 days) |
Misc |
8 |
| 2.50 g |
Fermaid K (Primary 2 days) |
Misc |
9 |
| 2.50 g |
Diammonium Phosphate (DAP) (Primary 3 days) |
Misc |
10 |
| 2.50 g |
Fermaid K (Primary 3 days) |
Misc |
11 |
| 2.50 g |
Diammonium Phosphate (DAP) (Primary 7 days) |
Misc |
12 |
| 2.50 g |
Fermaid K (Primary 7 days) |
Misc |
13 |
| 2 lbs |
Blackberry [Secondary] (130.0 SRM) |
Fruit |
14 |
| 3.90 g |
Potassium Sorbate 200ppm Sorbic Acid (Secondary 0 min) |
Misc |
15 |
| 1.50 g |
Potassium Metabisulfite 50ppm Free SO2 (Secondary 0 min) |
Misc |
16 |
Notes
4/18 - BREW DAY - estimated contribution from Blackberries is 5 sugar points so OG was set at Measured (Honey Only)=1.110+.005 from Berries = 1.115.
4/20 - Sugar went up - releasing from the fruit? Fermenting steadily but perhaps slowly.
4/21 - At 1/3 Sugar break already. Stirring daily to degas. Will add 1/3 break nutrients on Day 4 so as to not over burden the yeast. Slowly taking on a light purple hue and flavor. Crushing a few berries every day with back of spoon.
4/27 - Removed Fruit. Close to finished fermenting.
4/28 - added K Meta and K Sorbate to Ingredients to kill/stabilize when it racks to Sec.
4/29 - Hydrometer reading 1.012 but yeast has stopped. Racked to Sec. Added 1.5g (50ppm) Meta K.
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